Peter lillford (57 risultati)
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Paperback. Condizione: Very Good. No Dust Jacket. The purpose of this booklet is to provide general advice and information on the various measures which exist for the preservation and enhancement of the historic environment of the County. Colour illustrated covers, slight indentations. NO INSCRIPTONS. 31pp. Illustrated in black…and white. Loosely inserted leaflet - the Historic Environment of Somerset.; 107988; 4to. Illustrated by Webb, Peter (illustratore).
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: Basi6 International, Irving, TX, U.S.A.Basi6 International
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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EUR 186,78
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Taylor & Francis Group 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 792 Index.
Lingua: Inglese
Editore: Springer 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Editore: Springer 2007
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Condizione: New. In.
Lingua: Inglese
Editore: Springer 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: New.
Lingua: Inglese
Editore: Springer 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 225,73
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Condizione: New. In.
Lingua: Inglese
Editore: Springer 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Springer US 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: preigu, Osnabrück, Germaniapreigu
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Taschenbuch. Condizione: Neu. Food Materials Science | Principles and Practice | Peter J. Lillford (u. a.) | Taschenbuch | x | Englisch | 2014 | Springer US | EAN 9781461498285 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: prei…gu.
Lingua: Inglese
Editore: Springer 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 254,46
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Lingua: Inglese
Editore: Springer New York 2007
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: Buchpark, Trebbin, , GermaniaBuchpark
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Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 632 | Sprache: Englisch | Produktart: Bücher | Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materi…als is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer¿s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Lingua: Inglese
Editore: Springer 2007
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 632.
Lingua: Inglese
Editore: Springer New York, Springer US 2014
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials is a legiti…mate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer's taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Lingua: Inglese
Editore: Springer New York, Springer 2007
Serie: Food Engineering, Libro 4 di 46. Libro 4 di 46 - Food Engineering
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference.The creation of added value from raw food materials is a legitimate as…piration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry.Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer's taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Water Properties in Food, Health, Pharmaceutical and Biological Systems : Isopow 10
Reid, David S. (EDT); Sajjaanantakul, Tanaboon (EDT); Lillford, Peter J. (EDT); Charoenrein, Sanguansri (EDT)
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Water Properties in Food, Health, Pharmaceutical and Biological Systems : Isopow 10
Reid, David S. (EDT); Sajjaanantakul, Tanaboon (EDT); Lillford, Peter J. (EDT); Charoenrein, Sanguansri (EDT)
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Water Properties of Food, Pharmaceutical, And Biological Materials
Pilar Buera, Maria Del (EDT); Buera, Pilar (EDT); Welti-Chanes, Jorge (EDT); Lillford, Peter (EDT); Corti, Horacio (EDT)
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
Water Properties of Food, Pharmaceutical, And Biological Materials
Pilar Buera, Maria Del (EDT); Buera, Pilar (EDT); Welti-Chanes, Jorge (EDT); Lillford, Peter (EDT); Corti, Horacio (EDT)
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 318,17
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Condizione: New.
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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Water Properties of Food, Pharmaceutical, And Biological Materials
Pilar Buera, Maria Del (EDT); Buera, Pilar (EDT); Welti-Chanes, Jorge (EDT); Lillford, Peter (EDT); Corti, Horacio (EDT)
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 319,80
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Condizione: As New. Unread book in perfect condition.
Water Properties of Food, Pharmaceutical, And Biological Materials
Pilar Buera, Maria Del (EDT); Buera, Pilar (EDT); Welti-Chanes, Jorge (EDT); Lillford, Peter (EDT); Corti, Horacio (EDT)
Lingua: Inglese
Editore: CRC Press 2006
Serie: Food Preservation Technology, Libro 5 di 14. Libro 5 di 14 - Food Preservation Technology
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 305,47
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Condizione: New.
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- Prima edizione
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 325,66
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Hardcover. Condizione: new. Hardcover. This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge betwe…en scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systemsCoverage of the 10th International Symposium on the Properties of Water (ISOPOW)Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterialsReflects the vast array of research and applications of water world wide Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Water Properties in Food, Health, Pharmaceutical and Biological Systems : Isopow 10
Reid, David S. (EDT); Sajjaanantakul, Tanaboon (EDT); Lillford, Peter J. (EDT); Charoenrein, Sanguansri (EDT)
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EUR 323,27
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Condizione: New.
