9780751404173 - cheesmaking practice di robinson, r. k.; wilbey, r. a.; robinson, richard k. (22 risultati)
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Hardcover. Condizione: Good. No Jacket. First printing. Shelf and handling wear to cover and binding, with general signs of previous use. Light foxing to text block. Minor loosening to binding. Secure packaging for safe delivery.
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Hardcover. Condizione: Fair. 3rd. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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Condizione: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.
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Condizione: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.
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Da: Salish Sea Books, Bellingham, WA, U.S.A.Salish Sea Books
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EUR 131,07
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Condizione: Very Good. 3. Very Good; Hardcover; 3rd Edition; Light wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is excellent 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.
Lingua: Inglese
Editore: Kluwer Academic; Plenum Publishers, New York, USA 1998
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Da: CURIO, Cleethorpes, North East Lincolnshire, Regno UnitoCURIO
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Hardcover. Condizione: New. No Jacket. 3rd Edition. Brand New. Third Edition. Hardback copy in pictorial boards, no dustjacket as issued. 449pp. B/w photographs, diagrams and graphs throughout. (55/4).
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Da: BennettBooksLtd, Los Angeles, CA, U.S.A.BennettBooksLtd
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Hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.
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Da: Phatpocket Limited, Waltham Abbey, HERTS, Regno UnitoPhatpocket Limited
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EUR 234,44
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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.
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 274,17
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Condizione: New. In.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 274,16
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Condizione: New.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 305,55
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Condizione: As New. Unread book in perfect condition.
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 313,97
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Condizione: New.
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Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 303,73
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Condizione: As New. Unread book in perfect condition.
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Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 348,76
EUR 10,50 spedizioneSpedito da Irlanda a U.S.A.Quantità: 15 disponibili
Condizione: New. Suitable for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers. This book covers the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipme…nt and packaging machinery. Num Pages: 449 pages, biography. BIC Classification: TDCT; TVHF. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 238 x 162 x 34. Weight in Grams: 834. . 1998. 3rd ed. 1998. Hardback. . . . .
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 310,11
EUR 64,35 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
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 develop…ments 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.
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Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
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EUR 411,79
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Hardcover. Condizione: Brand New. 3rd sub edition. 449 pages. 9.75x6.50x1.25 inches. In Stock.
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Da: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore
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EUR 436,51
EUR 9,06 spedizioneSpedito in U.S.A.Quantità: 15 disponibili
Condizione: New. Suitable for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers. This book covers the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipme…nt and packaging machinery. Num Pages: 449 pages, biography. BIC Classification: TDCT; TVHF. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 238 x 162 x 34. Weight in Grams: 834. . 1998. 3rd ed. 1998. Hardback. . . . . Books ship from the US and Ireland.
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Da: moluna, Greven, , Germaniamoluna
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EUR 250,30
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Gebunden. 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.
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 299,59
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
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 mos…t 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.
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 259,45
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Buch. Condizione: Neu. Cheesemaking Practice | R. Andrew Wilbey (u. a.) | Buch | xvii | Englisch | 1998 | Springer | EAN 9780751404173 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 299,59
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. 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 re…cent 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 472 pp. Englisch.
