Kirk l parkin (45 risultati)

Paperback. Condizione: Acceptable. Connecting readers with great books since 1972. Used textbooks may not include companion materials such as access codes, etc. May have condition issues including wear and notes/highlighting. We ship orders daily and Customer Service is our top priority.

Paperback. Condizione: Very Good. 4. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Condizione: Good. 4th Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Condizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2000grams, ISBN:0849392721. …

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1600grams, ISBN:9780849392726. …

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780849392726. …

Softcover. Condizione: Good. Average wear. No highlighting or writing. Cover has marks, wear on the edges, and slightly dog-eared corners. 30-day returns. Free shipping in Canada. For shipments outside of Canada, import duties or other charges may be levied on receipt. ; 7.25 X 2 X 9.75 inches; 1160 pages.…

Paperback. Condizione: Fair. Book in Fair condition.

paperback. Condizione: Good. 5th Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

paperback. Condizione: Very Good.

Paperback. Condizione: new. New Copy. Customer Service Guaranteed.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

paperback. Condizione: New. In shrink wrap. Looks like an interesting title.

Hardcover. Condizione: Good. No Jacket. 5th Edition. HIGHLIGHTING THROUGHOUT (heavy highlighting to first ~300 pp, very little after that). used hardcover copy in illustrated boards, no jacket, as issued. highlighting has faded somewhat. markings to edge of text block. some moderate discoloration to chapter header pages from color transfer from sticky notes, and some dogears. light shelfwear, corners slightly bumped/worn, slight scuffing to surface of boards. pages and binding are clean, straight and tight. overall a serviceable copy of this valuable text with some flaws, but readable.…

Condizione: New.

Condizione: New.

Paperback. Condizione: new. Paperback. This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennemas Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condizione: As New. Unread book in perfect condition.

Condizione: New. pp. 864.

Condizione: New. pp. 864 5th Edition.

Soft cover. Condizione: New. ISBN:9781482208122.

Condizione: New. pp. 864.

Paperback. Condizione: new. New Copy. Customer Service Guaranteed.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: new. Paperback. This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennemas Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Kartoniert / Broschiert. Condizione: New.

Condizione: New. Satisfaction Guaranteed or your money back.

Taschenbuch. Condizione: Neu. Neuware - This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts.Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. …

Paperback. Condizione: Brand New. 5th revised edition. 1064 pages. 10.00x7.00x1.75 inches. In Stock.