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![Immagine dell'editore per Quality of Fresh and Processed Foods [Advances in Experimental Medicine and Biology, Volume 542] venduto da Tiber Books](https://pictures.abebooks.com/isbn/9780306480713-it-300.jpg)
Quality of Fresh and Processed Foods [Advances in Experimental Medicine and Biology, Volume 542]
Libro 124 di 544: Advances in Experimental Medicine and BiologyLingua: Inglese
Editore: Kluwer Academic / Plenum Publishers, NY, 2004
ISBN 10: 0306480719 ISBN 13: 9780306480713
Da: Tiber Books, Cockeysville, MD, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Good. . . . . 8vo, hardcover, no dj. Good condition. NOT ex-library. Contents bright, crisp & clean, unread. Neatly tape-reinforced board edge, otherwise would be As New. ix, 345 p., illus.
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Die Toseftaperiode in der tannaitischen Literatur.
Editore: C.A. Schwetschke & Sohn / Verlagbuchhandlung, Berlin, 1922
Da: Henry Hollander, Bookseller, Los Angeles, CA, U.S.A.
Valutazione del venditore 4 su 5 stelle
Prima edizione
Hardbound. Condizione: Very Good-. First Edition. Octavo, half brown cloth with marbled paper covered boards, x, 160 pp. Text is in German. Veröffentlichungen der Akademie für die Wissenschaft des Judenthums, Talmudische Sektion. Erster Band.
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Die Toseftaperiode in der tannaitischen Literatur
Editore: Schwetschke & Sohn, Berlin, 1922
Da: Dunaway Books, St. Louis, MO, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Good. Library binding, 1/4 cloth, marbled boards, new endsheets. No ex-library evidence. Binding tight, light shelf wear, text bright and fresh, occasional marginalia in pencil.
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Die Massoretischen Akzente (German Edition)
Da: California Books, Miami, FL, U.S.A.
Valutazione del venditore 4 su 5 stelle
EUR 21,20
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Die Toseftaperiode in der Tannaitischen Literatur (German Edition)
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 20,25
Spedizione EUR 13,76
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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die toseftaperiode in der tannaitischen literatur
Editore: schocken, berlin, 1936, 1936
Da: Thylacine Books, Fort Worth, TX, U.S.A.
Membro dell'associazione: TXBA
Valutazione del venditore 5 su 5 stelle
Soft cover. Dust Jacket Included. dj: none. book: trade pbak, pages slightly waved from moisture, slight foxing to page edges. owner's name neatly inked top of title page. keywords: otto lehman. in german 0.0.
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Die Toseftaperiode in der tannaitischen Literatur
Editore: C. A. Schwetschke und Sohn, Berlin, 1922
Da: Hackenberg Booksellers ABAA, El Cerrito, CA, U.S.A.
Membro dell'associazione: ABAA ILAB
Valutazione del venditore 5 su 5 stelle
[x] 159p., brown cloth (Veröffentlichungen der Akademie für die Wissenschaft des Judentums. Talmudische Sektion, 1).
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Food Flavor and Chemistry : Explorations into the 21st Century
Lingua: Inglese
Editore: Royal Society of Chemistry, The, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: Better World Books Ltd, Dunfermline, Regno Unito
Valutazione del venditore 5 su 5 stelle
Prima edizione
EUR 58,63
Spedizione EUR 5,74
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications)
Lingua: Inglese
Editore: Royal Society of Chemistry (edition 1), 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: BooksRun, Philadelphia, PA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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Food flavors and chemistry. Advances of the new millennium ; [proceedings of the 10th International Flavor Conference.
Lingua: Inglese
Editore: Cambridge, Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: Antiquariat Bookfarm, Löbnitz, Germania
Valutazione del venditore 5 su 5 stelle
EUR 45,99
Spedizione EUR 40,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. 654 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780854048755 Sprache: Englisch Gewicht in Gramm: 1100.
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FOOD FLAOVER AND CHEMISTRY
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 117,13
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Food Flavors and Chemistry
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
EUR 119,47
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
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Food Flavors and Chemistry
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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Food Flavors and Chemistry
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 115,97
Spedizione EUR 7,76
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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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 127,58
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 115,96
Spedizione EUR 17,22
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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EUR 29,90
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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EUR 29,90
Spedizione EUR 105,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Gut. Zustand: Gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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Quality Of Fresh And Processed Foods
Libro 124 di 544: Advances in Experimental Medicine and BiologyDa: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Quality Of Fresh And Processed Foods
Libro 124 di 544: Advances in Experimental Medicine and BiologyDa: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Food Flavors and Chemistry : Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 127,60
Spedizione EUR 17,22
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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Food Flavor And Chemistry : Explorations Into The 21st Century
Lingua: Inglese
Editore: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 151,49
Spedizione EUR 2,26
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Food Flavor and Chemistry
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
EUR 153,83
Spedizione gratuita
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. The rapidly evolving ?eld of food ?avor chemistry holds an important role in a wide variety of food and beverage products.Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and ?avor science with a broad spectrum of food products from both plants and animals.Topics covered also include:Dairy products and wine ?avorsFormation of ?avorsTenderization of meatMigration of chemicals in food packagingAntioxidants and healthQuality controlThe biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scienti?c research are presented as well as research that will lead to enhanced food quality.Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing ?avor chemistry, food product research and development as well as those in the quality control area.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications, Volume 274)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 140,69
Spedizione EUR 13,76
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Food Flavors and Chemistry: Advances of the New Millennium
Lingua: Inglese
Editore: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 129,97
Spedizione EUR 25,44
Spedito da Regno Unito a U.S.A.Quantità: 17 disponibili
Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Food Flavor and Chemistry
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 152,80
Spedizione EUR 7,76
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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Food Flavor and Chemistry
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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Food flavor and chemistry : explorations into the 21st century ; (the proceedings of the 11th International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3rd George Charalambous Memerial Symposium, held on 29 June to 2 July 2004 in Samos, Greece)
Lingua: Inglese
Editore: Cambridge : Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Da: Vulkaneifel Bücher, Birgel, Germania
Valutazione del venditore 5 su 5 stelle
EUR 35,95
Spedizione EUR 124,40
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. kleine Lagerspuren am Buch, Inhalt einwandfrei und ungelesen Sprache: Englisch Gewicht in Gramm: 940.
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Food Flavors and Chemistry
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 122,03
Spedizione EUR 42,87
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloHardback. Condizione: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
