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Instant Controlled Pressure Drop (D.I.C.) In Food Processing
Libro 21 di 46: Food EngineeringDa: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
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Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Instant Controlled Pressure Drop (D.I.C.) In Food Processing
Libro 21 di 46: Food EngineeringDa: Basi6 International, Irving, TX, U.S.A.
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Libro 21 di 46: Food EngineeringDa: Books Puddle, New York, NY, U.S.A.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Libro 21 di 46: Food EngineeringDa: Majestic Books, Hounslow, Regno Unito
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EUR 93,66
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Libro 21 di 46: Food EngineeringDa: Biblios, Frankfurt am main, HESSE, Germania
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EUR 94,55
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Spedito da Germania a U.S.A.Quantità: 1 disponibili
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 117,13
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 117,13
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Chiron Media, Wallingford, Regno Unito
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EUR 114,59
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Instant Controlled Pressure Drop D.i.c. in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 117,12
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Instant Controlled Pressure Drop in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 132,74
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Instant Controlled Pressure Drop D.i.c. in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 132,91
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Instant Controlled Pressure Drop in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 117,12
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 183.
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Instant Controlled Pressure Drop in Food Processing: From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: Revaluation Books, Exeter, Regno Unito
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EUR 153,56
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Aggiungi al carrelloPaperback. Condizione: Brand New. reprint edition. 197 pages. 9.25x6.10x0.47 inches. In Stock.
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Instant Controlled Pressure Drop D.i.c. in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 148,70
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Mispah books, Redhill, SURRE, Regno Unito
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EUR 139,04
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Aggiungi al carrelloHardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing | From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringEUR 95,25
Spedizione EUR 70,00
Spedito da Germania a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Instant Controlled Pressure Drop (D.I.C.) in Food Processing | From Fundamental to Industrial Applications | Tamara Allaf (u. a.) | Taschenbuch | Food Engineering Series | xiv | Englisch | 2016 | Springer | EAN 9781493953745 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Instant Controlled Pressure Drop (D.i.c.) in Food Processing: From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: Revaluation Books, Exeter, Regno Unito
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EUR 156,06
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Aggiungi al carrelloHardcover. Condizione: Brand New. 220 pages. 9.25x6.25x0.50 inches. In Stock.
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Instant Controlled Pressure Drop D.i.c. in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 171,04
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Spedito in U.S.A.Quantità: Più di 20 disponibili
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringEUR 112,77
Spedizione EUR 61,56
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringLingua: Inglese
Editore: Springer New York, Springer US, 2013
ISBN 10: 1461486688 ISBN 13: 9781461486688
EUR 112,94
Spedizione EUR 62,36
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes.
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Instant Controlled Pressure Drop in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 188,59
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 178,93
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Aggiungi al carrelloPaperback. Condizione: Like New. Like New. book.
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Instant Controlled Pressure Drop in Food Processing : From Fundamental to Industrial Applications
Libro 21 di 46: Food EngineeringDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 212,14
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Libro 21 di 46: Food EngineeringLingua: Inglese
Editore: Springer New York Aug 2016, 2016
ISBN 10: 1493953745 ISBN 13: 9781493953745
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
EUR 106,99
Spedizione EUR 23,00
Spedito da Germania a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes. 200 pp. Englisch.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing
Libro 21 di 46: Food EngineeringLingua: Inglese
Editore: Springer New York Okt 2013, 2013
ISBN 10: 1461486688 ISBN 13: 9781461486688
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
EUR 106,99
Spedizione EUR 23,00
Spedito da Germania a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with a wide range of raw materials. Some examples are post-harvesting and drying of fruits and vegetables; cereal steaming; extraction of essential oils and active molecules, where D.I.C. may be combined with supercritical fluids, ultrasound or microwaves; and the hydrolysis of cellulose and the transesterification of lipids. This book presents a complete picture of current knowledge on the use of D.I.C. in food processing, preservation and extraction. It provides a comprehensive compilation, summarizing the fundamentals of D.I.C. technology, current developments, new research findings, safety precautions and environmental impacts. It will also contribute to widening the scope of D.I.C. technology through the inclusion of some much-needed examples of industrial applications. Each chapter of the book is complementary to the other chapters. They all are based on presentations of reputed international researchers and address the latest progress in the field.Professor Karim ALLAF heads a research team working on the intensification of eco-processes at La Rochelle University. He is a physicist and an expert in the thermodynamics of 'instantaneity'.Dr. Tamara ALLAF is the R&D manager of ABCAR-DIC Process Company. A chemical engineer, she obtained her Ph.D. in innovative extraction processes. 200 pp. Englisch.
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EUR 92,27
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Highlights the novel food processing technique: Instant Controlled Pressure Drop Contributors include leaders in the field Discusses the various applications of this new techniquePr. Karim ALLAF is the Director of the research te.
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EUR 92,27
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloGebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Highlights the novel food processing technique: Instant Controlled Pressure Drop Contributors include leaders in the field Discusses the various applications of this new techniqueHighlights the novel food processing technique: In.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 145,80
Spedizione EUR 7,63
Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. Print on Demand pp. 183.
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Instant Controlled Pressure Drop (D.I.C.) in Food Processing: From Fundamental to Industrial Applications (Food Engineering Series)
Libro 21 di 46: Food EngineeringDa: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
EUR 145,78
Spedizione EUR 9,95
Spedito da Germania a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. PRINT ON DEMAND pp. 183.
