Timothy mojonniere (19 risultati)
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Da: California Books, Miami, FL, U.S.A.California Books
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Da: California Books, Miami, FL, U.S.A.California Books
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
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HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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EUR 64,00
EUR 66,67 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. Neuware - 'The Technical Control of Dairy Products' is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy…industry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 81,97
EUR 67,62 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. Neuware - 'The Technical Control of Dairy Products' is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy industr…y, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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- Print on Demand
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 45,00
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. "The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy i…ndustry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 56,98
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. "The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy i…ndustry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 73,36
EUR 7,57 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 75,60
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
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Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 47,98
EUR 43,10 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. "The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy i…ndustry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 53,98
EUR 43,10 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Hardcover. Condizione: new. Hardcover. "The Technical Control of Dairy Products" is a comprehensive and foundational treatise on the scientific management and chemical analysis of milk and its derivatives. Written by Timothy Mojonniere and Hugh Charles Troy, this work serves as an essential guide for professionals in the dairy i…ndustry, food scientists, and laboratory technicians. It provides detailed methodologies for testing and controlling the quality of various dairy products, including milk, cream, butter, cheese, and ice cream.The text delves into the intricacies of dairy chemistry, offering precise instructions for determining fat content, total solids, and other critical components that ensure product consistency and safety. With a focus on technical accuracy and industrial application, the authors bridge the gap between theoretical science and practical factory operations. Readers will find exhaustive discussions on the Mojonniere test, standardized procedures for laboratory equipment, and the economic importance of technical oversight in dairy production.This classic volume remains a significant historical reference for understanding the evolution of food safety standards and the development of modern dairy processing techniques. It is an invaluable resource for anyone interested in the history of agricultural science, industrial food production, and the rigorous standards that underpin the global dairy market.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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- Print on Demand
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 92,18
EUR 7,57 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Condizione: New. Print on Demand.
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 94,54
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 4 disponibili
Condizione: New. PRINT ON DEMAND.
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Da: Gyan Books Pvt. Ltd., Delhi, IndiaGyan Books Pvt. Ltd.
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EUR 99,14
Spedizione gratuitaSpedito da India a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloLeather Bound. Condizione: New. Language: English. Language: English. Presenting an Exquisite Leather-Bound Edition, expertly crafted with Original Natural Leather that gracefully adorns the spine and corners. The allure continues with Golden Leaf Printing that adds a touch of elegance, while Hand Embossing on the rounded spine…lends an artistic flair. This masterpiece has been meticulously reprinted in 2024, utilizing the invaluable guidance of the original edition published many years ago in 1925. The contents of this book are presented in classic black and white. Its durability is ensured through a meticulous sewing binding technique, enhancing its longevity. Imprinted on top-tier quality paper. A team of professionals has expertly processed each page, delicately preserving its content without alteration. Due to the vintage nature of these books, every page has been manually restored for legibility. However, in certain instances, occasional blurriness, missing segments, or faint black spots might persist. We sincerely hope for your understanding of the challenges we faced with these books. Recognizing their significance for readers seeking insight into our historical treasure, we've diligently restored and reissued them. Our intention is to offer this valuable resource once again. We eagerly await your feedback, hoping that you'll find it appealing and will generously share your thoughts and recommendations. Lang: - English, Pages: - 978, Print on Demand. If it is a multi-volume set, then it is only a single volume. We are specialised in Customisation of books, if you wish to opt different color leather binding, you may contact us. This service is chargeable. Product Disclaimer: Kindly be informed that, owing to the inherent nature of leather as a natural material, minor discolorations or textural variations may be perceptible. Explore the FOLIO EDITION (12x19 Inches): Available Upon Request. 978 978.
