T r dutson (68 risultati)

Cloth. Condizione: Near Fine. 1st edition. 1st edition, with full number line. A Near Fine copy. 8vo., xiii, 519 pp., illustrated with charts, graphs, and diagrams. Bound in brown cloth with gilt titles. Previous owner's name on the front end paper.

Condizione: Fair. Volume 7. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pencil markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:185166601X.…

Cloth. Condizione: Near Fine. 1st edition. 1st edition, with full number line. A Near Fine copy. 8vo., xvi, 396 pp., illustrated with charts and graphs. Bound in brown cloth with gilt titles. Light shelf wear.

Condizione: Fair. Volume 3. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:0442275919.…

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. pp. 344.

Condizione: New. pp. 440.

Condizione: Used - Good. Good hardback. In tan faux-leather, with gilt. A little highlighting; slight bumping at head & foot of spine, otherwise a nice copy Used - Good. Good hardback.

Condizione: New.

hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.

Hardback. Condizione: New. Illustrated.

23 cm. original hardcover, gilt. xx,440 pp. ills, diagrams. references. index. "Advances in meat Research". -(library label on first endpaper, library stamp on title, otherwise very good). 777g.

Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780333428870.…

Condizione: New. pp. 412.

Paperback. Condizione: Brand New. 393 pages. 8.75x6.00x1.00 inches. In Stock.

Hardcover. Condizione: Brand New. 1st edition. 393 pages. 9.75x6.50x1.25 inches. In Stock.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New. There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Editor(s): Pearson, A. M.; Dutson, T. R. Series: Advances in Meat Research (Closed). Num Pages: 367 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 156 x 22. Weight in Grams: 1610. . 1997. Hardback. . . . .…

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.…

Paperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condizione: New.

Condizione: New. The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphas.

Condizione: As New. Unread book in perfect condition.

Condizione: New.