9781032622385 - recent advances in ready-to-eat food technology (12 risultati)
- Brossura
Da: California Books, Miami, FL, U.S.A.California Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 141,88
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
- Brossura
Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 136,07
EUR 7,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
- Brossura
Da: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 155,47
Spedizione gratuitaSpedito in U.S.A.Quantità: Più di 20 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
Da: PBShop.store UK, Fairford, GLOS, Regno UnitoPBShop.store UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 152,24
EUR 5,86 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
- Brossura
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 162,22
EUR 3,41 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New.
- Brossura
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
Contatta il venditoreVenditore con 4 stelleCondizione: Nuovo
EUR 158,16
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New.
- Brossura
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 148,04
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Professor Hari Niwas Mishra, having over 36 years of professional experience in teaching, research and administration, has many laurels and awards to his credit. He has published 620 research papers including 258 in peer reviewed international jou.
Recent Advances In Ready-To-Eat Food Technology
Kumar, Pradyuman (Editor)/ Singh, Ajay (Editor)/ Niwas Mishra, Hari (Editor)
- Brossura
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 194,25
EUR 14,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 274 pages. 7.00x0.61x10.00 inches. In Stock.
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 203,00
EUR 62,54 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. Neuware - Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-…free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology.Key Features: - Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses - Provides a global review of labeling and packaging for ready-to-eat products - Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issues Written by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers.
- Brossura
- Print on Demand
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 141,87
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-f…ree, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology.Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issuesWritten by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers. This book covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten free, consumer behaviour, control of food borne illness and hygiene, packaging requirements, improved functionalization to application of nanotechnology. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Brossura
- Print on Demand
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 137,38
EUR 31,66 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-f…ree, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology.Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issuesWritten by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers. This book covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten free, consumer behaviour, control of food borne illness and hygiene, packaging requirements, improved functionalization to application of nanotechnology. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Brossura
- Print on Demand
Da: CitiRetail, Stevenage, Regno UnitoCitiRetail
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 160,50
EUR 43,19 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-f…ree, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved functionalization to application of nanotechnology.Key Features: Covers the development of ready-to-eat products from meat, cereal, fruits, vegetables, dairy, and pulses Provides a global review of labeling and packaging for ready-to-eat products Discusses hygienic design and safety in the production and consumption, with an emphasis on pathogenicity issuesWritten by a team of well-recognized researchers who present the latest advances in RTE food product development, this book is of interest to industry professionals and academicians as well as to undergraduate students and postgraduate researchers. This book covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten free, consumer behaviour, control of food borne illness and hygiene, packaging requirements, improved functionalization to application of nanotechnology. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
