Leser eric (29 risultati)

Condizione: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Condizione: acceptable. Ausreichend/Acceptable: Exemplar mit vollständigem Text und sämtlichen Abbildungen oder Karten. Schmutztitel oder Vorsatz können fehlen. Einband bzw. Schutzumschlag weisen unter Umständen starke Gebrauchsspuren auf. / Describes a book or dust jacket that has the complete text pages (including those with maps or plates) but may lack endpapers, half-title, etc. (which must be noted). Binding, dust jacket (if any), etc may also be worn.…

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1000grams, ISBN:9780854042715.…

Condizione: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

Softcover. Condizione: Bon. Ancien livre de bibliothèque avec équipements. Edition 1995. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 1995. Ammareal gives back up to 15% of this item's net price to charity organizations.…

Condizione: Neuf.

Paperback. Condizione: Brand New. 202 pages. French language. 7.80x4.80x0.79 inches. In Stock.

Hard Cover. Condizione: Good. No Jacket. First Edition. From an academic library with the usual stamps etc. This book is heavy and will attract postal sucharges. OX3267.

Calmann Lévy 1995, In-8 broché, 268 pages. Cachet de bibliothéque. Trés bon état.

Couverture souple. Condizione: bon. R160138480: FEV 1995. In-8. Broché. Bon état, Couv. convenable, Dos plié, Intérieur acceptable. 268 pages. . . . Classification Dewey : 840-Littératures des langues romanes. Littérature française.

Condizione: Used: Good. Occasion - Bon Etat - Crazy Lyonnais (1995) - Grand Format.

Couverture souple. Condizione: bon. R150201721: 1995. In-8. Broché. Etat d'usage, Couv. convenable, Dos satisfaisant, Quelques rousseurs. 268 pages. . . . Classification Dewey : 840.091-XX ème siècle.

Couverture souple. Condizione: bon. R240131299: 1995. In-8. Broché. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 268 pages. . . . Classification Dewey : 332-Banque (économie financière).

Hardback. Condizione: New. Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.…

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.…

Condizione: New. In English.

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

Condizione: New. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.&Uumlber den AutorrnrnThe Editors Eric Dickinson has been a Professor of Food Colloids since 1992 and is the Author/coauthor of three b.

Hardcover. Condizione: Brand New. 1st edition. 515 pages. 9.25x6.25x1.50 inches. In Stock.

Buch. Condizione: Neu. Neuware - Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.…

Condizione: Fair. Vendeur professionnel - spécialiste du livre d'occasion. État : État Correct. Livre d'occasion expédié depuis la France.

Brochà , Petite annotation sur page de garde.