9781441921543 - physical properties of foods di sahin, serpil; sumnu, servet gülüm (13 risultati)
Lingua: Inglese
Editore: Springer, 2010
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 272.
Lingua: Inglese
Editore: Springer, 2010
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. pp. 272 126 Illus.
Lingua: Inglese
Editore: Springer, 2010
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Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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Condizione: New. pp. 272.
Lingua: Inglese
Editore: Springer, 2010
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Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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Condizione: New. In.
Lingua: Inglese
Editore: Springer 2010-11, 2010
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
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PF. Condizione: New.
Lingua: Inglese
Editore: Springer New York, 2010
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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Paperback. Condizione: Brand New. 272 pages. 10.00x7.00x0.62 inches. In Stock.
Altre immaginiLingua: Inglese
Editore: Springer, 2010
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Da: preigu, Osnabrück, Germaniapreigu
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EUR 64,25
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Taschenbuch. Condizione: Neu. Physical Properties of Foods | Serpil Sahin (u. a.) | Taschenbuch | Food Science Text Series | xiv | Englisch | 2010 | Springer | EAN 9781441921543 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: pre…igu.
Lingua: Inglese
Editore: Springer New York, 2010
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding o…f physical properties of foods. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.About the authorsSerpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering.
Lingua: Inglese
Editore: Springer, 2010
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- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Springer, Humana Nov 2010, 2010
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental… understanding of physical properties of foods. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties.About the authorsSerpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University's Department of Food Engineering. 272 pp. Englisch.
Lingua: Inglese
Editore: Springer-Verlag New York Inc., 2010
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- Print on Demand
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 85,41
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Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Lingua: Inglese
Editore: Springer New York, 2010
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Da: moluna, Greven, Germaniamoluna
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EUR 60,44
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. First textbook in this areaCombines engineering concepts and physical chemistryCovers information about the most important physical properties of foods by combining the knowledge of food science, physical chemistry,…physics and engineering.
Lingua: Inglese
Editore: Springer, Springer Nov 2010, 2010
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- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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EUR 69,99
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information about the most important physical properties of foods by combining the knowledge of food science, physical chemist…ry, physics and engineering. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 272 pp. Englisch.
