1999, ISBN: 9780834216570
Trade paperback, Good., Trade paperback (US). Glued binding. 424 p. Food Science Text. May show signs of wear, highlighting, writing, and previous use. This item may be a former library b… Meer...
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1999, ISBN: 9780834216570
Paperback, Neubuch, Size: 9x7x1; New. In shrink wrap. Looks like an interesting title!, [PU: Springer]
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1999, ISBN: 0834216574
[EAN: 9780834216570], Gebraucht, wie neu, [PU: Springer], Like New, Books
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1999, ISBN: 0834216574
[EAN: 9780834216570], Neubuch, [PU: food science], Books
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1999, ISBN: 0834216574
[EAN: 9780834216570], Neubuch, [PU: food science], Books
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1999, ISBN: 9780834216570
Trade paperback, Good., Trade paperback (US). Glued binding. 424 p. Food Science Text. May show signs of wear, highlighting, writing, and previous use. This item may be a former library b… Meer...
1999, ISBN: 9780834216570
Paperback, Neubuch, Size: 9x7x1; New. In shrink wrap. Looks like an interesting title!, [PU: Springer]
1999, ISBN: 0834216574
[EAN: 9780834216570], Neubuch, [PU: food science], Books
1999, ISBN: 0834216574
[EAN: 9780834216570], Neubuch, [PU: food science], Books
Bibliografische gegevens van het best passende boek
auteur: | |
Titel: | |
ISBN: |
Gedetalleerde informatie over het boek. - Elementary Food Science (Food Science Text Series)
EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Gebonden uitgave
pocket book
Verschijningsjaar: 1999
Uitgever: Springer
452 Bladzijden
Gewicht: 0,865 kg
Boek bevindt zich in het datenbestand sinds 2007-10-19T16:30:57+02:00 (Amsterdam)
Detailpagina laatst gewijzigd op 2023-07-12T11:30:50+02:00 (Amsterdam)
ISBN/EAN: 9780834216570
ISBN - alternatieve schrijfwijzen:
0-8342-1657-4, 978-0-8342-1657-0
alternatieve schrijfwijzen en verwante zoekwoorden:
Auteur van het boek: vieira
Titel van het boek: science food, leben, vieira, ernest, elementary series
Gegevens van de uitgever
Auteur: Ernest R. Vieira
Titel: Food Science Texts Series; Elementary Food Science
Uitgeverij: Springer; Springer US
424 Bladzijden
Verschijningsjaar: 1999-02-28
New York; NY; US
Gewicht: 1,770 kg
Taal: Engels
139,09 € (DE)
142,99 € (AT)
153,50 CHF (CH)
Not available, publisher indicates OP
XXII, 424 p.
BC; Book; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; CON_D005; B; Food Science; Chemistry/Food Science, general; Food Science; Chemistry; Chemistry and Materials Science; Chemie; BC; BC
Interrelated Food Science Topics. Why Food Science?. Composition and Nutritional Value of Foods. Microbial Activity. Food Safety and Sanitation. Quality and Sensory Evaluation of Foods. Regulatory Agencies. Food Labels. Enzyme Reactions. Chemical Reactions. FOOD PROCESSING METHODS. Thermal Processing. Drying. Low Temperature Preservation. Food Additives. HANDLING AND PROCESSING OF FOODS. Meat. Dairy Products. Poultry and Eggs. Fish and Shellfish. Cereal Grains. Bakery Products. Fruits and Vegetables. Sugar and Starches. Fats and Oils. FOOD SCIENCE AND CULINARY ARTS. Equipment Used in Food Preparation. Food Preservation. An Important Application of Basic Chemistry and Physics. FOOD SCIENCE LABORATORY EXERCISES. Appendix. Suggested Readings. IndexAndere boeken die eventueel grote overeenkomsten met dit boek kunnen hebben:
Laatste soortgelijke boek:
9783030654313 Elementary Food Science (Ernest R. Vieira)
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