Importo totale (1 articolo articoli):
Destinazione ordine:
principles food processing di heldman dennis (42 risultati)
Vai alla pagina principale dei risultati di ricerca
Filtri di ricerca
Tipo di articolo
- Tutti i tipi di prodotto
- Libri (42)
- Riviste e Giornali (Nessun altro risultato corrispondente a questo perfezionamento)
- Fumetti (Nessun altro risultato corrispondente a questo perfezionamento)
- Spartiti (Nessun altro risultato corrispondente a questo perfezionamento)
- Arte, Stampe e Poster (Nessun altro risultato corrispondente a questo perfezionamento)
- Fotografie (Nessun altro risultato corrispondente a questo perfezionamento)
- Mappe (Nessun altro risultato corrispondente a questo perfezionamento)
- Manoscritti e Collezionismo cartaceo (Nessun altro risultato corrispondente a questo perfezionamento)
Condizioni Maggiori informazioni
- Nuovo (24)
- Come nuovo, Ottimo o Quasi ottimo (9)
- Molto buono o Buono (9)
- Discreto o Mediocre (Nessun altro risultato corrispondente a questo perfezionamento)
- Come descritto (Nessun altro risultato corrispondente a questo perfezionamento)
Legatura
Ulteriori caratteristiche
- Prima ed. (Nessun altro risultato corrispondente a questo perfezionamento)
- Copia autograf. (Nessun altro risultato corrispondente a questo perfezionamento)
- Sovracoperta (Nessun altro risultato corrispondente a questo perfezionamento)
- Con foto (16)
- Non Print on Demand (36)
Lingua (1)
Spedizione gratuita
Paese del venditore
Valutazione venditore
-
hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
-
Principles of Food Processing (Ch)
Libro 10 di 24: Food Science TextDa: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
-
Principles of Food Processing (Ch)
Libro 10 di 24: Food Science TextDa: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: AwesomeBooks, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 4,84
EUR 5,72 shipping
Ships from Regno Unito to U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: Very Good. Principles of Food Processing (Food Science Text Series) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Bahamut Media, Reading, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 4,84
EUR 8,00 shipping
Ships from Regno Unito to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.
-
Principles of food processing (Food Science Texts Series)
Libro 10 di 24: Food Science TextDa: Phatpocket Limited, Waltham Abbey, HERTS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 1,18
EUR 12,20 shipping
Ships from Regno Unito to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextEditore: Wolters Kluwer Legal & Regulatory U.S., 1995
ISBN 10: 0412994518 ISBN 13: 9780412994517
Lingua: Inglese
Da: Better World Books Ltd, Dunfermline, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 5,38
EUR 9,17 shipping
Ships from Regno Unito to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. 3rd. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
-
Edizione InternazionalePrinciples Of Food Processing (Original Price 109.99)
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 53,86
EUR 2,27 shipping
Ships within U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Lucky's Textbooks, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 52,68
EUR 3,43 shipping
Ships within U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Principles of Food Processing (Food Science Texts Series)
Libro 10 di 24: Food Science TextDa: Martin Preuß / Akademische Buchhandlung Woetzel, Kerzenheim, Germania
Membro dell'associazione: BOEV
Valutazione del venditore 5 su 5 stelle
EUR 49,80
EUR 15,90 shipping
Ships from Germania to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloGebundene Ausgabe. Condizione: Wie neu. 288 Seiten Neu; Ungelesen; Rechnung mit Mwst.; Versandfertig am nächsten Tag. Sprache: Englisch Gewicht in Gramm: 700.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 58,22
EUR 13,73 shipping
Ships from Regno Unito to U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 58,21
EUR 17,20 shipping
Ships from Regno Unito to U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 308.
-
Principles of Food Processing (Paperback or Softback)
Libro 10 di 24: Food Science TextDa: BargainBookStores, Grand Rapids, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Paperback or Softback. Condizione: New. Principles of Food Processing. Book.
-
EUR 48,37
EUR 48,99 shipping
Ships from Germania to U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextEditore: Springer US, Springer New York Apr 2013, 2013
ISBN 10: 1461358701 ISBN 13: 9781461358701
Lingua: Inglese
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
EUR 53,49
EUR 60,00 shipping
Ships from Germania to U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Neuware -The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 308 pp. Englisch.
-
EUR 50,95
EUR 70,00 shipping
Ships from Germania to U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Principles of Food Processing | Dennis R. Heldman | Taschenbuch | xv | Englisch | 2013 | Springer US | EAN 9781461358701 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: California Books Inc., Fullerton, CA, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardcover. Condizione: Very Good. EXCELLENT CONDITION!!! No markings. No highlighting. No missing pages. No worn-out pages.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Books From California, Simi Valley, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: Very Good. Cover and edges may have some wear.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 108,63
EUR 17,20 shipping
Ships from Regno Unito to U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextEditore: Springer US, Springer New York, 2013
ISBN 10: 1461358701 ISBN 13: 9781461358701
Lingua: Inglese
EUR 58,56
EUR 62,92 shipping
Ships from Germania to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 99,19
EUR 28,66 shipping
Ships from Regno Unito to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Like New. Like New. book.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 129,14
EUR 2,27 shipping
Ships within U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
-
Affare
EUR 35,81
EUR 105,00 shipping
Ships from Germania to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 308 | Sprache: Englisch | Produktart: Bücher | The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 168,67
EUR 2,27 shipping
Ships within U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Lucky's Textbooks, Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 167,48
EUR 3,43 shipping
Ships within U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Principles of Food Processing (Food Science Text Series)
Libro 10 di 24: Food Science TextDa: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 158,59
EUR 13,73 shipping
Ships from Regno Unito to U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
-
Principles of Food Processing
Libro 10 di 24: Food Science TextDa: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 158,58
EUR 17,20 shipping
Ships from Regno Unito to U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
-
Affare
EUR 65,24
EUR 105,00 shipping
Ships from Germania to U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Sehr gut. Zustand: Sehr gut | Seiten: 288 | Sprache: Englisch | Produktart: Bücher | The approach to teaching the concepts of food processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
