Tipo di articolo
Condizioni
Legatura
Ulteriori caratteristiche
Spedizione gratuita
Paese del venditore
Valutazione venditore
ISBN 10: 1071631020ISBN 13: 9781071631027
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Libro Edizione Internazionale
Condizione: New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability.
ISBN 10: 1071631020ISBN 13: 9781071631027
Da: SMASS Sellers, IRVING, TX, U.S.A.
Libro
Condizione: New. New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. We Ship to PO BOX Address also.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: WeBuyBooks, Rossendale, LANCS, Regno Unito
Libro
Condizione: VeryGood. Most items will be dispatched the same or the next working day.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: Book Deals, Tucson, AZ, U.S.A.
Libro
Condizione: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers.
Editore: Blackie Academic, 1994
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: Anybook.com, Lincoln, Regno Unito
Libro
Condizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780751400724.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting.
Editore: Springer, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Soft Cover. Condizione: new.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Hardcover. Condizione: new.
Editore: Springer, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer US, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: Books Unplugged, Amherst, NY, U.S.A.
Libro
Condizione: New. Buy with confidence! Book is in new, never-used condition.
Editore: Springer US Feb 1992, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market. 366 pp. Englisch.
Editore: Springer-Verlag New York Inc., 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Libro Print on Demand
Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Editore: Springer US, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: moluna, Greven, Germania
Libro Print on Demand
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the fo.
Editore: Springer US, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: moluna, Greven, Germania
Libro Print on Demand
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the fo.
Editore: Springer US, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market.
Editore: Springer US Okt 2012, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for otherdisciplines within the food industry as awhole, and for studentsoffood technology. The book, the aimofwhich is to provide an up-to-date reviewofthe technologyofthe frozen food industry, has been divided into two parts, dealing with generic industry issues and specific product areas, respectively. The first section opens with a chapter on the physics and chemistryoffreezing, including a review ofglassy states. The practical realisationoffreezing is covered in the next chapter, which also covers frozen distribution and storage. Chapter 3 deals with packaging and packaging machinery, a sector where there has recently of product safety is been considerable technological progress. The key area discussed in detail in chapter 4, and includes microbiology and hygienic factory design, as well as consumer reheating, particularly microwave reheating. Health and dietary considerations have become much more important to consumers, and chapter 5 reviews the current nutritional status of frozen foods and their role in a modem diet. The driving force for scientific and technological change in frozen foods is the massive market for its products and the consequent competitive pressures, and the first part ofthe book concludes with a chapter on development ofnew frozen products, and how to apply the technical knowledge, both generic and product specific, to innovate in a consumer-driven market. 368 pp. Englisch.
Editore: Springer, 2012
ISBN 10: 1461365767ISBN 13: 9781461365761
Da: Mispah books, Redhill, SURRE, Regno Unito
Libro
Paperback. Condizione: Like New. Like New. book.
Editore: Springer, 1992
ISBN 10: 0751400726ISBN 13: 9780751400724
Da: Mispah books, Redhill, SURRE, Regno Unito
Libro
Hardcover. Condizione: Like New. Like New. book.