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Soy for the Last Minute Chef
Lingua: Inglese
Editore: Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Da: Wonder Book, Frederick, MD, U.S.A.
Membro dell'associazione: ABAA ILAB
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Condizione: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Soy for the Last Minute Chef
Lingua: Inglese
Editore: Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Da: Wonder Book, Frederick, MD, U.S.A.
Membro dell'associazione: ABAA ILAB
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Like New condition. A near perfect copy that may have very minor cosmetic defects.
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Soy for the Last Minute Chef (Spiral-bound)
Lingua: Inglese
Editore: Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Da: InventoryMasters, Nokomis, IL, U.S.A.
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Paperback. Condizione: New. New/Old Bookstore Stock. Minor Retail Shelf Wear. 100% Satisfaction Guarantee.
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Freshness and Shelf Life of Foods
Lingua: Inglese
Editore: Amer Chemical Society, Washington, D.C., U.S.A., 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Da: P.C. Schmidt, Bookseller, Kettering, OH, U.S.A.
Valutazione del venditore 4 su 5 stelle
Prima edizione
Hardcover. Condizione: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".
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Freshness and Shelf Life of Foods (ACS Symposium Series (No. 836))
Da: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
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Hardcover. Condizione: Good. some shelfwear/edgewear but still NICE! - may have remainder mark or previous owner's name Standard-sized.
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Headspace analysis of foods and flavors. Theory and practice ; [proceedings of the American Chemical Society, held August 23 - 27, 1988, in Boston, Massachusetts.
Lingua: Inglese
Editore: New York, Kluwer Academic/Plenum Publishers, 2001
ISBN 10: 0306465612 ISBN 13: 9780306465611
Da: Antiquariat Bookfarm, Löbnitz, Germania
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EUR 36,47
Spedizione EUR 40,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. 212 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780306465611 Sprache: Englisch Gewicht in Gramm: 1200.
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FLAVOR OF DAIRY PRODUCTS
Da: 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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Flavor of Dairy Products (ACS Symposium)
Da: Ria Christie Collections, Uxbridge, Regno Unito
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology)
Libro 110 di 544: Advances in Experimental Medicine and BiologyDa: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 115,83
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)
Da: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 115,83
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Headspace Analysis of Foods and Flavors : Theory and Practice
Da: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 131,22
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Headspace Analysis of Foods and Flavors : Theory and Practice
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 115,81
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EUR 36,46
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Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" ¿ Aubrey Parsons, governing council member, International Union for Food Science and Technology.
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EUR 36,46
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Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" ¿ Aubrey Parsons, governing council member, International Union for Food Science and Technology.
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Headspace Analysis of Foods and Flavors
Libro 110 di 544: Advances in Experimental Medicine and BiologyDa: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 230.
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Headspace Analysis of Foods and Flavors
Da: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 228.
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology)
Libro 110 di 544: Advances in Experimental Medicine and BiologyDa: Revaluation Books, Exeter, Regno Unito
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EUR 155,13
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Aggiungi al carrelloPaperback. Condizione: Brand New. 224 pages. 9.25x6.10x0.52 inches. In Stock.
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Flavor of Dairy Products (Acs Symposium Series)
Da: Mispah books, Redhill, SURRE, Regno Unito
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EUR 135,09
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Aggiungi al carrelloHardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Headspace Analysis of Foods and Flavors | Theory and Practice
Libro 110 di 544: Advances in Experimental Medicine and BiologyEUR 95,15
Spedizione EUR 70,00
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Aggiungi al carrelloTaschenbuch. Condizione: Neu. Headspace Analysis of Foods and Flavors | Theory and Practice | Russell L. Rouseff (u. a.) | Taschenbuch | xii | Englisch | 2012 | Springer | EAN 9781461354604 | 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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Headspace Analysis of Foods and Flavors : Theory and Practice
Libro 110 di 544: Advances in Experimental Medicine and BiologyEUR 112,77
Spedizione EUR 61,77
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
-
EUR 114,36
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Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
-
Headspace Analysis of Foods and Flavors : Theory and Practice
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 173,34
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)
Da: Mispah books, Redhill, SURRE, Regno Unito
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EUR 163,79
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Aggiungi al carrelloHardcover. Condizione: Like New. Like New. book.
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Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)
Libro 110 di 544: Advances in Experimental Medicine and BiologyDa: Mispah books, Redhill, SURRE, Regno Unito
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EUR 164,98
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Headspace Analysis of Foods and Flavors : Theory and Practice
Da: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 196,38
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EUR 136,84
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 424 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Chemistry, Texture, and Flavor of Soy (ACS Symposium Series, 1059)
Da: Mispah books, Redhill, SURRE, Regno Unito
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EUR 274,97
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Headspace Analysis of Foods and Flavors (eng)
Libro 110 di 544: Advances in Experimental Medicine and BiologyDa: Brook Bookstore On Demand, Napoli, NA, Italia
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EUR 86,24
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Flavor of Dairy Products 971 ACS Symposium
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
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EUR 89,88
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Aggiungi al carrelloHRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
