Ledward david (19 risultati)
- Brossura
Da: Better World Books Ltd, Dunfermline, Regno UnitoBetter World Books Ltd
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EUR 68,73
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Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
Lingua: Inglese
Editore: Woodhead Publishing, 2009
Serie: Libro 76 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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EUR 139,73
Spedizione gratuitaSpedito in U.S.A.Quantità: 3 disponibili
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 165,74
EUR 13,98 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Lingua: Inglese
Editore: Woodhead Publishing Ltd 2002-09-30, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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EUR 190,13
EUR 18,08 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardcover. Condizione: New.
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 211,29
EUR 3,41 spedizioneSpedito in U.S.A.Quantità: 4 disponibili
Condizione: New. pp. 368 2nd Edition.
- Rilegato
Da: Buchpark, Trebbin, GermaniaBuchpark
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EUR 108,39
EUR 105,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 368 | Sprache: Englisch | Produktart: Bücher | When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the reasons for pol…ymer action. The second edition updates the substantial progress that has occurred during the last ten years in many aspects of understanding, measuring, and utilizing functional macromolecules. The shift to analyzing mixtures rather than single polymers is assessed and the relevant interactions that are known to take place between the large molecules are examined. A new chapter on high pressure processing is included to show the importance of new methodology to texturize proteins. The book is an essential reference for food scientists who need to understand the fundamental principles that underlie functional behavior of interacting food macromolecules.
Lingua: Inglese
Editore: Woodhead Publishing Limited, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 210,27
EUR 7,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 480.
Lingua: Inglese
Editore: Woodhead Publishing Limited, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 227,56
EUR 3,41 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 480.
Lingua: Inglese
Editore: Woodhead Publishing, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 218,30
EUR 14,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 1st edition. 480 pages. 9.30x6.00x1.30 inches. In Stock.
Meat Processing
Kerry John F. Kerry Joseph P. Ledward David Kerry J F Kerry J P Kerry John Ledward David
Lingua: Inglese
Editore: Woodhead Publishing Limited, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 240,61
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 480.
- Brossura
Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 270,53
EUR 29,18 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Altre immaginiPoetry London. Number 8, November & December 1942 - First Edition
VARIOUS, [ALLOTT, Kenneth, BEECHAM, Audrey, CLARK, Laurence, COATES, Stephen, FRASER, G. S., GITTINGS, Robert, GRAHAM, W. S., DOUGLAS, Keith, GRIGSON, Geoffrey, HALL, John, HEATH-STUBBS, John, JENNET, Seán, KEYES, Sidney, KING, Francis, LEDWARD, Patricia, LITVINOFF, Emanual, MALLALIEU, H. B., MARNAU, Fred & Senta, MOORE, Nicholas, MNICHOLSON, Norman, NORMAN, Barbara, PAYNE, Robert, SCARFE, Francis, TILLER, Terence, WATKINS, Vernon, WOODCOCK, George, WRIGHT, David, RAINE, Kathleen].
Editore: London: Poetry London, 1942
- Brossura
- Prima edizione
- Rivista/periodico
Da: Benedict Wilson Books, Folkestone, KENT, Regno UnitoBenedict Wilson Books
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Molto buono
EUR 76,65
EUR 23,35 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloSoft cover. Condizione: Very Good. 1st Edition. FIRST EDITION. Octavo (25 x 19cm), pp.63-126. Publisher's card wraps, stapled. Cover design by Henry Moore, decorations by John Craxton. Neat ownership to inside of front cover, edges toned, some rubbing to spine and the edges of the covers, some toning to rear panel. Very good.
Editore: Woodhead Publishing Ltd, , Cambridge UK, 2002
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Da: E.J Morten Booksellers BA, MANCHESTER, Regno UnitoE.J Morten Booksellers BA
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EUR 114,22
EUR 14,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHb original laminated covers xv,464pp, graphs and charts A FINE Copy.
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- Print on Demand
Da: moluna, Greven, Germaniamoluna
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EUR 136,16
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing th…e reasons for polymer action. The s.
Lingua: Inglese
Editore: Woodhead Publishing, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 202,58
EUR 8,00 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Questo è un articolo print on demand.
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- Print on Demand
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 221,06
EUR 7,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand pp. 368 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.
- Rilegato
- Print on Demand
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 227,35
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND pp. 368.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 230,00
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quali…ty, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Englisch.
Lingua: Inglese
Editore: Elsevier Science & Technology, Woodhead Publishing, 2002
Serie: Libro 9 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 248,49
EUR 64,30 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, a…nd how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
