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Progress in Flavour Research
Lingua: Inglese
Editore: Applied Science Publishers, 1979
ISBN 10: 0853348189 ISBN 13: 9780853348184
Da: BoundlessBookstore, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 6,74
Spedizione EUR 8,15
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. Light wear to boards. Content is clean with a gift message to ffep. Complete DJ with some edge wear and sun fading/toning.
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Progress in Flavour Research.
Lingua: Inglese
Editore: London/Applied Science Publishers
Da: Antiquariat Bookfarm, Löbnitz, Germania
Valutazione del venditore 5 su 5 stelle
EUR 6,64
Spedizione EUR 40,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Ehem. Bibliotheksexemplar mit Bib.-Signatur und Stempel in GUTEM Zustand. Kaum Gebrauchsspuren. Sprache: Englisch Gewicht in Gramm: 550.
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Progress in flavour research. proceedings.
Da: Emile Kerssemakers ILAB, Heerlen, Paesi Bassi
Membro dell'associazione: ILAB NVVA
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EUR 35,00
Spedizione EUR 33,00
Spedito da Paesi Bassi a U.S.A.Quantità: 1 disponibili
Aggiungi al carrello23 cm. original cloth. xvi,372 pp. ills, diagrams. references. index. -(library stamps, slightly bumped, library label on first endpaper, otherwise (very) good). 777g.
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Maillard Reaction: Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
Da: JIM1024, WEST DES MOINES, IA, U.S.A.
Valutazione del venditore 2 su 5 stelle
hardcover. Condizione: As New. LOOKS LIKE NEW.
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Capillary Electrophoresis for Food Analysis : Method Development
Lingua: Inglese
Editore: Royal Society of Chemistry, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 95,20
Spedizione EUR 2,31
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Aggiungi al carrelloCondizione: New.
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Capillary Electrophoresis for Food Analysis
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
EUR 97,59
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.
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Capillary Electrophoresis for Food Analysis : Method Development
Lingua: Inglese
Editore: Royal Society of Chemistry, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 96,09
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Aggiungi al carrelloCondizione: New.
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Capillary Electrophoresis for Food Analysis: Method Development
Lingua: Inglese
Editore: Royal Society of Chemistry, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 109,54
Spedizione EUR 13,99
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Aggiungi al carrelloCondizione: New. In.
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Maillard Reaction
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
EUR 127,72
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
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Maillard Reaction
Da: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Maillard Reaction
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 130,94
Spedizione EUR 5,86
Spedito da Regno Unito a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Maillard Reaction: Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
Da: California Books, Miami, FL, U.S.A.
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EUR 142,47
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Capillary Electrophoresis for Food Analysis
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.
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EUR 99,50
Spedizione EUR 43,77
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.
-
The Maillard Reaction: Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 130,21
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Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Capillary Electrophoresis for Food Analysis : Method Development
Lingua: Inglese
Editore: Royal Society of Chemistry, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 133,49
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Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Capillary Electrophoresis for Food Analysis: Method Development
Lingua: Inglese
Editore: Royal Society of Chemistry, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: Revaluation Books, Exeter, Regno Unito
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EUR 139,31
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 144 pages. 9.25x6.00x0.50 inches. In Stock.
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Capillary Electrophoresis for Food Analysis : Method Development
Lingua: Inglese
Editore: Royal Society of Chemistry, 2000
ISBN 10: 0854044922 ISBN 13: 9780854044924
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 154,58
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Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Maillard Reaction: Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
Da: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 144,24
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Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Maillard Reaction
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 130,16
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Aggiungi al carrelloHardback. Condizione: New. Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
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The Maillard Reaction: Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: ROYAL SOCIETY OF CHEMISTRY, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
EUR 141,39
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner.InhaltsverzeichnisPreface Introduction The Chemistry of Non-Enzymic Browning Recent Advances Colour Formation.
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Maillard Reaction : Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: Royal Society Of Chemistry Mai 2005, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
EUR 188,23
Spedizione EUR 62,50
Spedito da Germania a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Neuware - Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
-
The Maillard Reaction: Chemistry, Biochemistry and Implications
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854049649 ISBN 13: 9780854049646
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 169,04
Spedizione EUR 18,39
Spedito da Regno Unito a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloHardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
