1999, ISBN: 9780834216570
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1999, ISBN: 9780834216570
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1999, ISBN: 0834216574
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1999, ISBN: 0834216574
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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… Mehr…
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
Bibliographische Daten des bestpassenden Buches
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Detailangaben zum Buch - Elementary Food Science (Food Science Text Series)
EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 1999
Herausgeber: Springer
452 Seiten
Gewicht: 0,865 kg
Buch in der Datenbank seit 2007-10-19T16:30:57+02:00 (Berlin)
Detailseite zuletzt geändert am 2023-07-12T11:30:50+02:00 (Berlin)
ISBN/EAN: 9780834216570
ISBN - alternative Schreibweisen:
0-8342-1657-4, 978-0-8342-1657-0
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: vieira
Titel des Buches: science food, leben, vieira, ernest, elementary series
Daten vom Verlag:
Autor/in: Ernest R. Vieira
Titel: Food Science Texts Series; Elementary Food Science
Verlag: Springer; Springer US
424 Seiten
Erscheinungsjahr: 1999-02-28
New York; NY; US
Gewicht: 1,770 kg
Sprache: Englisch
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. IndexWeitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
Neuestes ähnliches Buch:
9783030654313 Elementary Food Science (Ernest R. Vieira)
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