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… Altro …
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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
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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… Altro …
Vieira, Ernest R.:
Elementary Food Science (Food Science Texts Series) 4th Edition - edizione con copertina flessibile1999, 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
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Informazioni dettagliate del libro - Elementary Food Science (Food Science Text Series)
EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Copertina rigida
Copertina flessibile
Anno di pubblicazione: 1999
Editore: Springer
452 Pagine
Peso: 0,865 kg
Libro nella banca dati dal 2007-10-19T16:30:57+02:00 (Zurich)
Pagina di dettaglio ultima modifica in 2023-07-12T11:30:50+02:00 (Zurich)
ISBN/EAN: 9780834216570
ISBN - Stili di scrittura alternativi:
0-8342-1657-4, 978-0-8342-1657-0
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : vieira
Titolo del libro: science food, leben, vieira, ernest, elementary series
Dati dell'editore
Autore: Ernest R. Vieira
Titolo: Food Science Texts Series; Elementary Food Science
Editore: Springer; Springer US
424 Pagine
Anno di pubblicazione: 1999-02-28
New York; NY; US
Peso: 1,770 kg
Lingua: Inglese
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. IndexAltri libri che potrebbero essere simili a questo:
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9783030654313 Elementary Food Science (Ernest R. Vieira)
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