Amy s logan (14 risultati)

Soft cover. Condizione: Very Good. No Jacket. [1st edition, 1st printing] ; 422 pp. ; 24 cm. ; LC:PN6014.G7 1986; ISBN:0671629697 ; OCLC: 13270864 ; LCCN: 86005687 ; stiff paper wrappers ; paperback ; Contents: House opposite / N K Narayan - Working for a living . Alice Munro - A house divided / David Walton - Thieving / Norman Rush - Cathay / Steven Milhauser - Lost sons / James Salter - The old left / Daniel Menaker - Saks Fifth Avenue / Leon Rooke - Arcadia / Charles Dickinson - Hiding /Susan Minot - Claire's Lover's Church / Teri Ruch - Shoe / Heidi Jon Schmidt - The Nuisance / Penelope Gilliatt - Harry and Sylvia and Sylvia and Son On / Welch D. Everman - Poems : Narcissus explains / Richard Howard - Babel aboard the Hellas International express / Amy Clampitt - Effet et Neige / John Hollander - Salisbury Cathedral from the Bishop's Ground / Donald Finkel - The biographies of solitude / Irving Feldman - Telemetry before impact / George Starbuck - The thought that counts / Tom Disch - Memoirs: Sounds / Luis Brunuel - Heatherdown / Alexander Cockburn - Lost property / Ben Sonnenberg - Last home holiday / Dan Jacobson - Kwi-kwi, kwa-kwa / Michael Train - A late debut / Frank Hauser - Poems: Work-in-Progress / Djuna Barnes - Fringecups / Sandra McPherson - Moorhen / William Logan - Emigre / W. S. Merwin - The partisan / Nicholas Christopher - On reading a writer's letters / Mary Jo Salter - Articles: Translating Proust / Terence Kilmartin - Spying in Spain and Elsewhere / Claud Cockburn - For George Orwell / Christopher Hitchens - Revolutionary requirements, etc / Dorothy Gallagher - The culture gulch of the Time / Joh L. hess - Dishonoring Partisan Review / Murray Kempton - Notes on selling out / Dwight Macdonald ; stamp of The Carter Center, Atlanta on front endpaper ; remainder mark at bottom of textblock, else VG. Book. …

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condizione: New.

Taschenbuch. Condizione: Neu. Lipid Oxidation | Challenges in Food Systems | Amy S. Logan (u. a.) | Taschenbuch | Academic Press and AOCS Press | Einband - flex.(Paperback) | Englisch | 2016 | Elsevier Inc | EAN 9780128102299 | Verantwortliche Person für die EU: Kolibri 360 GmbH, Ettore-Bugatti-Str. 6-14, 51149 Köln, produktsicherheit[at]kolibri360[dot]de | Anbieter: preigu. …

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: New. Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.…

Condizione: New. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the o.

Paperback. Condizione: New. Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.…

Hardcover. Condizione: Like New. Like New. book.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems.…