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Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: New. Book is in NEW condition.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Soft Cover. Condizione: new.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer US Dez 2012, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This edition of 'Ice Cream' is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production. 500 pp. Englisch.
Editore: Springer-Verlag New York Inc., 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Libro Print on Demand
Paperback / softback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Editore: Springer US, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: moluna, Greven, Germania
Libro
Condizione: New.
Editore: Springer US, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This edition of 'Ice Cream' is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: California Books, Miami, FL, U.S.A.
Libro
Condizione: New.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: Revaluation Books, Exeter, Regno Unito
Libro
Paperback. Condizione: Brand New. reprint edition. 496 pages. 9.02x5.98x1.13 inches. In Stock.
Editore: Springer, 2012
ISBN 10: 146157224XISBN 13: 9781461572244
Da: Mispah books, Redhill, SURRE, Regno Unito
Libro
Paperback. Condizione: Like New. Like New. book.