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Protecting the Historic and Architectural Heritage of Somerset
Lingua: Inglese
Editore: The County and District Councils of Somerset, 1989
ISBN 10: 0861831624 ISBN 13: 9780861831623
Da: Sue Lloyd-Davies Books, CARMARTHEN, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 11,94
Spedizione EUR 31,22
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Very Good. Condizione sovraccoperta: No Dust Jacket. Illustrated by Webb, Peter (illustratore). 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.
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Feeding and the Texture of Food
Lingua: Inglese
Editore: Cambridge University Press, 1991
ISBN 10: 0521375215 ISBN 13: 9780521375214
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 155,88
Spedizione EUR 2,31
Spedito in U.S.A.Quantità: Più di 20 disponibili
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Feeding and the Texture of Food
Lingua: Inglese
Editore: Cambridge University Press, 1991
ISBN 10: 0521375215 ISBN 13: 9780521375214
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 147,48
Spedizione EUR 17,39
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
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Feeding and the Texture of Food
Lingua: Inglese
Editore: Cambridge University Press, 1991
ISBN 10: 0521375215 ISBN 13: 9780521375214
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 164,77
Spedizione EUR 17,39
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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WATER PROPERTIES OF FOOD PHARMACEUTICAL AND BIOLOGICAL MATERIALS: 9 (FOOD PRESERVATION TECHNOLOGY)
Libro 5 di 14: Food Preservation TechnologyDa: Basi6 International, Irving, TX, U.S.A.
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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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Feeding and the Texture of Food
Lingua: Inglese
Editore: Cambridge University Press, 1991
ISBN 10: 0521375215 ISBN 13: 9780521375214
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 186,78
Spedizione EUR 2,31
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Water Properties of Food, Pharmaceutical and Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 792 Index.
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Food Materials Science : Principles and Practice
Libro 4 di 46: Food EngineeringDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 216,77
Spedizione EUR 17,39
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Food Materials Science: Principles and Practice (Food Engineering Series)
Libro 4 di 46: Food EngineeringDa: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 225,73
Spedizione EUR 13,89
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Food Materials Science : Principles and Practice
Libro 4 di 46: Food EngineeringDa: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 240,13
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Food Materials Science: Principles and Practice (Food Engineering Series)
Libro 4 di 46: Food EngineeringDa: Ria Christie Collections, Uxbridge, Regno Unito
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EUR 225,73
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Food Materials Science : Principles and Practice
Libro 4 di 46: Food EngineeringDa: GreatBookPrices, Columbia, MD, U.S.A.
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EUR 251,39
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EUR 184,85
Spedizione EUR 70,00
Spedito da Germania a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. 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: preigu.
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Food Materials Science : Principles and Practice
Libro 4 di 46: Food EngineeringDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 254,46
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EUR 158,31
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: 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 materials 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.
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Food Materials Science
Libro 4 di 46: Food EngineeringDa: Books Puddle, New York, NY, U.S.A.
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Condizione: New. pp. 632.
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Food Materials Science : Principles and Practice
Libro 4 di 46: Food EngineeringLingua: Inglese
Editore: Springer New York, Springer US, 2014
ISBN 10: 1461498287 ISBN 13: 9781461498285
EUR 223,11
Spedizione EUR 64,72
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. 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 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.
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Food Materials Science : Principles and Practice
Libro 4 di 46: Food EngineeringLingua: Inglese
Editore: Springer New York, Springer, 2007
ISBN 10: 0387719466 ISBN 13: 9780387719467
EUR 225,03
Spedizione EUR 65,52
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. 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 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.
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Water Properties in Food, Health, Pharmaceutical and Biological Systems : Isopow 10
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: As New. Unread book in perfect condition.
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Water Properties in Food, Health, Pharmaceutical and Biological Systems : Isopow 10
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 295,91
Spedizione EUR 17,39
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
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Water Properties of Food, Pharmaceutical, And Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 293,73
Spedizione EUR 17,39
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
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Water Properties of Food, Pharmaceutical, and Biological Materials (Food Preservation Technology)
Libro 5 di 14: Food Preservation TechnologyDa: Mispah books, Redhill, SURRE, Regno Unito
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EUR 284,19
Spedizione EUR 28,98
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Water Properties of Food, Pharmaceutical, and Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: PBShop.store UK, Fairford, GLOS, Regno Unito
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EUR 305,48
Spedizione EUR 8,85
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Water Properties in Food, Health, Pharmaceutical and Biological Systems
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
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EUR 307,44
Spedizione EUR 9,84
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
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Water Properties of Food, Pharmaceutical, And Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: New.
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Water Properties of Food, Pharmaceutical, and Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: PBShop.store US, Wood Dale, IL, U.S.A.
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Water Properties of Food, Pharmaceutical, And Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: As New. Unread book in perfect condition.
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Water Properties of Food, Pharmaceutical, And Biological Materials
Libro 5 di 14: Food Preservation TechnologyDa: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 305,47
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Water Properties in Food, Health, Pharmaceutical and Biological Systems (Hardcover)
Lingua: Inglese
Editore: John Wiley and Sons Ltd, Hoboken, 2010
ISBN 10: 0813812739 ISBN 13: 9780813812731
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Prima edizione
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 between 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.
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Water Properties in Food, Health, Pharmaceutical and Biological Systems : Isopow 10
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
