9781461425892 - food analysis: fourth edition (17 risultati)
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
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Da: Jenson Books Inc, Logan, UT, U.S.A.Jenson Books Inc
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EUR 48,91
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
paperback. Condizione: Good. The item is in good condition and works perfectly, however it is showing some signs of previous ownership which could include: small tears, scuffing, notes, highlighting, gift inscriptions, and library markings.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: Ammareal, Morangis, , FranciaAmmareal
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EUR 69,16
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Softcover. Condizione: Bon. Ancien livre de bibliothèque avec équipements. Edition 2012. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 2012. Ammareal gives back up to 15% of this item's net price to charity org…anizations.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: Ammareal, Morangis, , FranciaAmmareal
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Quasi ottimo
EUR 69,16
EUR 16,50 spedizioneSpedito da Francia a U.S.A.Quantità: 1 disponibili
Softcover. Condizione: Bon. Ancien livre de bibliothèque avec équipements. Edition 2012. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 2012. Ammareal gives back up to 15% of this item's net price to charity org…anizations.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 86,05
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Condizione: New.
Lingua: Inglese
Editore: Springer-Verlag New York Inc., New York, NY 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
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EUR 88,40
Spedizione gratuitaSpedito in U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is als…o an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. This book provides information on the techniques needed to analyze foods in laboratory experiments. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 94,26
EUR 2,27 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 84,90
EUR 13,85 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Lingua: Inglese
Editore: Springer 2012-05 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: Chiron Media, Wallingford, , Regno UnitoChiron Media
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EUR 82,29
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PF. Condizione: New.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 84,89
EUR 17,35 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 93,03
EUR 17,35 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Altre immaginiLingua: Inglese
Editore: Springer 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: preigu, Osnabrück, Germaniapreigu
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 72,75
EUR 70,00 spedizioneSpedito da Germania a U.S.A.Quantità: 5 disponibili
Taschenbuch. Condizione: Neu. Food Analysis | S. Suzanne Nielsen | Taschenbuch | Food Science Text Series | xiv | Englisch | 2012 | Springer | EAN 9781461425892 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Lingua: Inglese
Editore: Springer Verlag 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: Revaluation Books, Exeter, , Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 129,78
EUR 17,35 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Paperback. Condizione: Brand New. 4th edition. 564 pages. 11.00x8.25x1.25 inches. In Stock.
Lingua: Inglese
Editore: Springer, Springer US 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 89,08
EUR 67,39 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for under…graduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Lingua: Inglese
Editore: Springer-Verlag New York Inc., New York, NY 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
Da: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 136,73
EUR 31,87 spedizioneSpedito da Australia a U.S.A.Quantità: 1 disponibili
Paperback. Condizione: new. Paperback. This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is als…o an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. This book provides information on the techniques needed to analyze foods in laboratory experiments. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Lingua: Inglese
Editore: Springer US Mai 2012 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 80,24
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is… ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. 616 pp. Englisch.
Lingua: Inglese
Editore: Springer US 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
- Print on Demand
Da: moluna, Greven, , Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 70,33
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and application…s. This book is ideal for undergraduat.
Lingua: Inglese
Editore: Springer, Springer US Mai 2012 2012
Serie: Food Science Text, Libro 5 di 24. Libro 5 di 24 - Food Science Text
- Brossura
- Print on Demand
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 80,24
EUR 60,00 spedizioneSpedito da Germania a U.S.A.Quantità: 1 disponibili
Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ide…al for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 616 pp. Englisch.
