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Editore: SPRINGER, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Da: Basi6 International, Irving, TX, U.S.A.
Libro Edizione Internazionale
Condizione: Brand New. New. SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Excellent Customer Service.
Editore: SPRINGER, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Libro Edizione Internazionale
Condizione: New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability.
Editore: SPRINGER, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Da: SMASS Sellers, IRVING, TX, U.S.A.
Libro
Condizione: New. New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. We Ship to PO BOX Address also.
Editore: Springer (India) Private Limited, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Da: Majestic Books, Hounslow, Regno Unito
Libro
Condizione: New.
Editore: Springer-Verlag Publishing, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Salish Sea Books, Bellingham, WA, U.S.A.
Libro
Condizione: Good. 3. Good; Hardcover; 3rd Edition; Moderate wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean 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); 1.9 lbs; Black covers with photo of cheese block, and title in orange lettering; 1998, Springer-Verlag Publishing; 449 pages; "Cheesemaking Practice (Chapman & Hall Food Science Book)," by R. Andrew Wilbey, et al.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: GoldBooks, Denver, CO, U.S.A.
Libro
Hardcover. Condizione: very good. Very Good Copy. Customer Service Guaranteed.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: BennettBooksLtd, North Las Vegas, NV, U.S.A.
Libro
Condizione: New. New. In shrink wrap. Looks like an interesting title! 1.89.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: GoldenWavesOfBooks, Fayetteville, TX, U.S.A.
Libro
Hardcover. Condizione: new. New. Fast Shipping and good customer service.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Wizard Books, Long Beach, CA, U.S.A.
Libro
Hardcover. Condizione: new. New.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: GoldenDragon, Houston, TX, U.S.A.
Libro
Hardcover. Condizione: new. Buy for Great customer experience.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Grumpys Fine Books, Tijeras, NM, U.S.A.
Libro
Hardcover. Condizione: new. Prompt service guaranteed.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: GoldBooks, Denver, CO, U.S.A.
Libro
Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Front Cover Books, Denver, CO, U.S.A.
Libro
Condizione: new.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Phatpocket Limited, Waltham Abbey, HERTS, Regno Unito
Libro
Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Book Deals, Tucson, AZ, U.S.A.
Libro
Condizione: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 1.7.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Hardcover. Condizione: new.
Editore: Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Soft Cover. Condizione: new.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer US, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: moluna, Greven, Germania
Libro Print on Demand
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen.
Editore: Springer US, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: moluna, Greven, Germania
Libro Print on Demand
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen.
Editore: Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer US Okt 2012, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch.
Editore: Springer US Sep 1998, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch.
Editore: Springer US, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Editore: Springer US, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: Big Bill's Books, Wimberley, TX, U.S.A.
Libro
Hardcover. Condizione: new. Brand New Copy.
Editore: Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Da: California Books, Miami, FL, U.S.A.
Libro
Condizione: New.
Editore: Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Da: California Books, Miami, FL, U.S.A.
Libro
Condizione: New.