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… mais…
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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… mais…
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
Dados bibliográficos do melhor livro correspondente
Autor: | |
Título: | |
Número ISBN: |
Dados detalhados do livro - Elementary Food Science (Food Science Text Series)
EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Livro de capa dura
Livro de bolso
Ano de publicação: 1999
Editor/Editora: Springer
452 Páginas
Peso: 0,865 kg
Livro na base de dados desde 2007-10-19T15:30:57+01:00 (Lisbon)
Página de detalhes modificada pela última vez em 2023-07-12T10:30:50+01:00 (Lisbon)
Número ISBN/EAN: 9780834216570
Número ISBN - Ortografia alternativa:
0-8342-1657-4, 978-0-8342-1657-0
Ortografia alternativa e termos de pesquisa relacionados:
Autor do livro: vieira
Título do livro: science food, leben, vieira, ernest, elementary series
Dados da editora
Autor: Ernest R. Vieira
Título: Food Science Texts Series; Elementary Food Science
Editora: Springer; Springer US
424 Páginas
Ano de publicação: 1999-02-28
New York; NY; US
Peso: 1,770 kg
Língua: Inglês
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. IndexOutros livros adicionais, que poderiam ser muito similares com este livro:
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