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9781782628293 - Edible Oil Structuring: Concepts, Methods and Applications: Volume 3 (26 risultati)
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Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
-
Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
-
EDIBLE OIL STRUCTURING CONCEPTS METHODS AND APPLICATIONS (HB 2018)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
-
EDIBLE OIL STRUCTURING CONCEPTS METHODS AND APPLICATIONS (HB 2018)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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EDIBLE OIL STRUCTURING CONCEPTS METHODS AND APPLICATIONS (HB 2018)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
-
EDIBLE OIL STRUCTURING CONCEPTS METHODS AND APPLICATIONS (HB 2018)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
-
Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New.
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Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Majestic Books, Hounslow, Regno Unito
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EUR 92,17
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Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
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Edible Oil Structuring, Volume 3
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Biblios, Frankfurt am main, HESSE, Germania
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EUR 91,46
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EDIBLE OIL STRUCTURING: CONCEPTS, METHODS AND APPLICATIONS
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Edible Oil Structuring : Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Edible Oil Structuring
Libro 2 di 23: Food Chemistry, Function and AnalysisDa: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Edible Oil Structuring : Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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Edible Oil Structuring
Libro 2 di 23: Food Chemistry, Function and AnalysisDa: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 205,01
Spedizione EUR 5,81
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Edible Oil Structuring (Hardcover)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, Cambridge, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: new. Hardcover. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
-
Edible Oil Structuring : Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 204,41
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Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New.
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Edible Oil Structuring: Concepts, Methods and Applications (Food Chemistry, Function and Analysis, Volume 3)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 208,72
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Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
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Edible Oil Structuring : Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 209,85
Spedizione EUR 17,37
Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Edible Oil Structuring
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, GB, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 232,24
Spedizione gratuita
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardback. Condizione: New. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
-
Edible Oil Structuring: Concepts, Methods and Applications (Food Chemistry, Function and Analysis)
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 201,53
Spedizione EUR 28,94
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Edible Oil Structuring: Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: ROYAL SOCIETY OF CHEMISTRY, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
EUR 205,31
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: New. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.Über den Autorrn.
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Edible Oil Structuring: Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 272,26
Spedizione EUR 14,47
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 336 pages. 9.25x6.25x0.75 inches. In Stock.
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Edible Oil Structuring
Libro 2 di 23: Food Chemistry, Function and AnalysisLingua: Inglese
Editore: Royal Society of Chemistry, GB, 2017
ISBN 10: 1782628290 ISBN 13: 9781782628293
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 220,54
Spedizione EUR 75,25
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardback. Condizione: New. Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
-
Edible Oil Structuring : Concepts, Methods and Applications
Libro 2 di 23: Food Chemistry, Function and AnalysisEUR 287,41
Spedizione EUR 62,95
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Neuware - Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.
