Marilyn rayner (12 risultati)
Lingua: Inglese
Editore: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 319,26
EUR 2,28 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 319,93
EUR 17,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 348,32
EUR 2,28 spedizioneSpedito in U.S.A.Quantità: 10 disponibili
Condizione: New.
Lingua: Inglese
Editore: Taylor & Francis Group 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 358,25
EUR 3,44 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 256 1st Edition.
Lingua: Inglese
Editore: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 355,44
EUR 17,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Condizione: New.
Lingua: Inglese
Editore: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
- Rilegato
Da: moluna, Greven, , Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 313,62
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: CRC Pr I Llc 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
- Rilegato
Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 372,34
EUR 14,49 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: Brand New. 256 pages. 9.25x6.25x1.00 inches. In Stock.
Lingua: Inglese
Editore: Taylor & Francis Group 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 382,84
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 256.
Landsat data for current land cover and use classifications : Milk River Project 1984 [LeatherBound]
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- Print on Demand
Da: True World of Books, Delhi, , IndiaTrue World of Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 21,30
Spedizione gratuitaSpedito da India a U.S.A.Quantità: 18 disponibili
LeatherBound. Condizione: New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. LeatherBound edition. Condition: New. Reprinted from 1984 edition. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt ban…ds. A perfect gift for your loved ones. Pages: 76 NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Pages: 76.
Lingua: Inglese
Editore: Taylor & Francis Group 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
- Rilegato
- Print on Demand
Da: Majestic Books, Hounslow, , Regno UnitoMajestic Books
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EUR 342,92
EUR 7,53 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New. pp. 256 This item is printed on demand.
Lingua: Inglese
Editore: CRC Press Mai 2015 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
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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 324,30
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at le…ast) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.This book summarizes the present understanding of the involved physical-chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes.The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development. 331 pp. Englisch.
Lingua: Inglese
Editore: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 di 59. Libro 23 di 59 - Contemporary Food Engineering
- Rilegato
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 352,35
EUR 63,06 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least)…three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.This book summarizes the present understanding of the involved physical-chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes.The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.
