Sperber william h (33 risultati)
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Da: Bay State Book Company, North Smithfield, RI, U.S.A.Bay State Book Company
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EUR 39,46
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Condizione: good. The book is in good condition with all pages and cover intact, including the dust jacket if originally issued. The spine may show light wear. Pages may contain some notes or highlighting, and there might be a "From the library of" label. Boxed set packaging, shrink wrap, or included media like CDs may be missin…g.
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Da: Greenworld Books, arlington, TX, U.S.A.Greenworld Books
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EUR 88,62
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Condizione: good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 102,31
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Condizione: New.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 113,03
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 101,38
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Condizione: New.
Lingua: Inglese
Editore: Springer Nature (Sie) 2020
Da: Books in my Basket, New Delhi, , IndiaBooks in my Basket
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EUR 54,79
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N.A. Condizione: New. ISBN:9781493999736.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
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Da: Kuba Libri, Prague, , Repubblica CecaKuba Libri
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EUR 118,76
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Soft cover. Condizione: New.
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Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
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EUR 101,41
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Paperback. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 115,56
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Condizione: As New. Unread book in perfect condition.
Food Safety for the 21st Century : Managing Haccp and Food Safety Throughout the Global Supply Chain
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 131,04
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Condizione: New.
Food Safety for the 21st Century : Managing Haccp and Food Safety Throughout the Global Supply Chain
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 127,04
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Condizione: New.
Food Safety for the 21st Century : Managing Haccp and Food Safety Throughout the Global Supply Chain
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 150,50
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Condizione: As New. Unread book in perfect condition.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 140,30
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Condizione: New. In.
Food Safety for the 21st Century : Managing Haccp and Food Safety Throughout the Global Supply Chain
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 149,43
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Condizione: As New. Unread book in perfect condition.
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Da: Majestic Books, Hounslow, , Regno UnitoMajestic Books
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EUR 181,26
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Condizione: New.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 188,89
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Condizione: New. In.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 205,05
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Condizione: New. 2nd Edition NO-PA16APR2015-KAP.
Altre immaginiLingua: Inglese
Editore: Humana 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
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EUR 166,90
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Compendium of the Microbiological Spoilage of Foods and Beverages | William H. Sperber (u. a.) | Taschenbuch | Food Microbiology and Food Safety | xii | Englisch | 2012 | Humana | EAN 9781461424611 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juerge…n[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 248,86
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Condizione: New. pp. 380.
Lingua: Inglese
Editore: Springer New York, Copernicus 2009
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Rilegato
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 198,81
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Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that aff…ects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.
Lingua: Inglese
Editore: Springer New York, Springer US 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 201,36
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue t…hat affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
Da: Mispah books, Redhill, SURRE, Regno UnitoMispah books
Contatta il venditoreVenditore con 4 stelleCondizione: Usato - Come nuovo
EUR 266,06
EUR 28,96 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: Like New. Like New. book.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 150,28
EUR 6,80 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Springer New York 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
- Print on Demand
Da: moluna, Greven, , Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 162,51
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Edited by two leaders in the fieldA comprehensive course for spoilage information not currently documentedEdited by two leaders in the fieldA comprehensive course for spoilage information not currently documentedIncl…udes s.
Lingua: Inglese
Editore: Springer New York 2009
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Rilegato
- Print on Demand
Da: moluna, Greven, , Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 162,51
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Edited by two leaders in the fieldA comprehensive course for spoilage information not currently documentedEdited by two leaders in the fieldA comprehensive course for spoilage information not currently docu…mentedIncludes s.
Lingua: Inglese
Editore: Springer New York Okt 2009 2009
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Rilegato
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 192,59
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 -The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercia…l issue that affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues. 384 pp. Englisch.
Lingua: Inglese
Editore: Springer New York Feb 2012 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 192,59
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a co…mmercial issue that affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues. 384 pp. Englisch.
Altre immaginiLingua: Inglese
Editore: Humana 2009
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Rilegato
- Print on Demand
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 168,50
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Buch. Condizione: Neu. Compendium of the Microbiological Spoilage of Foods and Beverages | William H. Sperber (u. a.) | Buch | Food Microbiology and Food Safety | xii | Englisch | 2009 | Humana | EAN 9781441908254 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann…[at]springer[dot]com | Anbieter: preigu Print on Demand.
Lingua: Inglese
Editore: Springer, Humana Feb 2012 2012
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 192,59
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commer…cial issue that affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 384 pp. Englisch.
Lingua: Inglese
Editore: Springer, Humana Okt 2009 2009
Serie: Food Microbiology and Food Safety, Libro 4 di 30. Libro 4 di 30 - Food Microbiology and Food Safety
- Rilegato
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 192,59
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial is…sue that affects the pro t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve,but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 384 pp. Englisch.
