sue ghazala (13 risultati)

Condizione: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780751404333.

Condizione: Good. Good; Hardcover; Covers are moderately shelfworn with a few handling-marks; Unblemished textblock edges; The endpapers and text pages are all bright and unmarked; The binding is tight with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.7 lbs; Dark purple covers with title in orange and white lettering; 1998, Springer-Verlag Publishing; 342 pages; "Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book)," by Sue Ghazala.

Hardcover. Condizione: Near Fine. 1st Edition. First edition, first printing. Near Fine- lightly rubbed and scuffed hardback issued without dust jacket.

Condizione: New. In.

Condizione: New. pp. 364.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all sub.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production. 364 pp. Englisch.

Buch. Condizione: Neu. Sous Vide and Cook-Chill Processing for the Food Industry | Sue Ghazala | Buch | xvi | Englisch | 1998 | Copernicus | EAN 9780751404333 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 364 pp. Englisch.

Condizione: New. Print on Demand pp. 364 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.

Condizione: New. PRINT ON DEMAND pp. 364.