xuan zhang yao (96 risultati)

Glossy Boards. Condizione: Very Good. Soiling along fore-edge of rear end pages, otherwise textblock is very clean and tight. Light shelf rubbing to covers, light peeling along front spine edge, minor bumping to corners. 360pp., including index. Size: 8vo - over 7¾" - 9¾" tall. Hardcover.

Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.

paperback. Condizione: New. Language:Chinese.Paperback. Publisher: Shanghai Ancient Books Publishing House. the book through poetry. calligraphy and painting walls of the United States together. to bring you a poetic verse of Wang Wei.

Condizione: Used.

Condizione: New.

paperback. Condizione: New. Paperback. Pages Number: 523 Language: Chinese. Publisher: Hunan Normal University Press Pub. Date :2009-05-01. Mathematical Olympiad is the first steps. the largest variety of types. levels A more academic competitions. Practice shows that over the years: this activity can inspire young people interested in learning mathematics. full of enthusiasm for learning of young people and attract them to read some math booklet. prompting them to look for opportunities to listen to some of teacher s l.

Condizione: Used.

Soft cover. Condizione: New. Language:Chinese.Author:SHEN WEN XUAN ZHANG YAO LENG GANG SONG.Binding:Soft cover.Publisher:Hunan Normal University Press Pub. Date :2009-05-0.

Condizione: New.

Soft cover. Condizione: New. Language:Chinese.Author:ZHANG YAO SHEN WEN XUAN LENG GANG SONG.Binding:Soft cover.Publisher:Hunan Normal University Press Pub. Date :2009-07-0.

Condizione: Used.

Paperback. Condizione: New. The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s).

Soft cover. Condizione: New. Language:Chinese.Author:JIN XING YAO GAO ZHANG CAI CANG YANG QING WANG XIAN DU DENG CHANG FENG / XUAN ZHU.Binding:.Publisher:Shanghai Ancient Books Publishing House.

Paperback. Condizione: New. The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s).

paperback. Condizione: New. Language:Chinese.Paperback. Publisher: People s Sports Publishing House. book combines the development trend of China s synchronized skating. citing the International Roller Figure Skating rules and competition on the content.

Condizione: New. In.

Paperback. Condizione: Brand New. 405 pages. 9.25x6.25x1.00 inches. In Stock.

Condizione: New.

Condizione: New.

Paperback. Condizione: New. The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s).

paperback. Condizione: Good. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date :1984-01-01 Publisher: Shanghai Ancient Books Publishing House. inside pages clean and free volume angle. Title page book buyers handwriting. the front and back covers of goods weaker. No shortage of the page without losing content. not described in detail. goods with high book please be careful to place an order.Four Satisfaction guaranteed,or money back.

Paperback. Condizione: Brand New. 1184 pages. 10.00x6.00x10.00 inches. In Stock.

Soft cover. Condizione: New. Language:Chinese.Author:ZHANG YAO SHEN WEN XUAN LENG GANG SONG.Binding:Soft cover.Publisher:Hunan Normal University Press Pub. Date :2009-07-0.

Paperback. Condizione: New. The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s).

paperback. Condizione: New. Paperback Pages Number: 440 Language: Chinese Mathematical Olympiad in geometric problems is divided into seven chapters. each chapter focuses on a class of combinatorial problems often appear in Mathematics Olympiad. In addition to the knowledge on the necessary combination of mathematics. highlighting some of the basic methods to solve such problems. Introducing problem-solving approach. with some of the examples is equivalent to the National High School Mathematics League level (individual.

Condizione: New. In.

Condizione: New. In.

Paperback. Condizione: New. Connecting the Dots: The Synergy of 3D Printing InnovationsThese three books collectively illustrate the versatile and transformative nature of 3D printing technology. Bioprinting: Principles and Applications sets the stage by exploring how 3D printing is revolutionizing healthcare through the creation of biological tissues and organs. Digital Gastronomy extends the discussion to the culinary realm, showcasing the creative and practical applications of 3D printing in food design and production. Finally, 3D Printing and Additive Manufacturing provides a comprehensive overview of the technology's impact across various sectors, highlighting its potential to drive innovation and efficiency in manufacturing.

Hardback. Condizione: New. The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s).