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Elementary Food Science - Ernest Vieira
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Ernest Vieira:
Elementary Food Science - Taschenbuch

ISBN: 9780834216570

[ED: Taschenbuch], [PU: Springer], Neuware - An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making coffee and tea production beer and wine production soft drinks ultra high temperature processing aseptic packaging aquaculture and surimi and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters., DE, [SC: 0.00], Neuware, gewerbliches Angebot, FixedPrice, 450, [GW: 862g], offene Rechnung (Vorkasse vorbehalten), PayPal, Banküberweisung

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Elementary Food Science - Ernest R. Vieira
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Ernest R. Vieira:
Elementary Food Science - Taschenbuch

ISBN: 9780834216570

[ED: Taschenbuch], [PU: Springer], Neuware - An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making coffee and tea production beer and wine production soft drinks ultra high temperature processing aseptic packaging aquaculture and surimi and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters., DE, [SC: 0.00], Neuware, gewerbliches Angebot, 246x189x24 mm, 450, [GW: 862g], Banküberweisung, PayPal

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Elementary Food Science (Fourth Edition) - Ernest R. Vieira Vieira
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Ernest R. Vieira Vieira:
Elementary Food Science (Fourth Edition) - Taschenbuch

1999, ISBN: 9780834216570

ID: 863402684

Aspen Publishers, 1999. 4th edition. Softcover. New. An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling.Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. Printed Pages: 424., Aspen Publishers, 1999

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Ernest R. Vieira Vieira:
Elementary Food Science (Fourth Edition) - Taschenbuch

1999, ISBN: 9780834216570

ID: 863402713

Aspen Publishers, 1999. 4th edition. Softcover. New. An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling.Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. Printed Pages: 424., Aspen Publishers, 1999

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Elementary Food Science - Vieira, Ernest R. / Vieira
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Vieira, Ernest R. / Vieira:
Elementary Food Science - gebrauchtes Buch

ISBN: 9780834216570

ID: 3636617

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters. Elementary Food Science Vieira, Ernest R. / Vieira, Springer

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Details zum Buch
Elementary Food Science
Autor:

Vieira, Ernest R.

Titel:

Elementary Food Science

ISBN-Nummer:

An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.

Detailangaben zum Buch - Elementary Food Science


EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 1999
Herausgeber: Springer-Verlag GmbH
452 Seiten
Gewicht: 0,865 kg

Buch in der Datenbank seit 19.10.2007 16:30:57
Buch zuletzt gefunden am 01.07.2017 21:43:45
ISBN/EAN: 9780834216570

ISBN - alternative Schreibweisen:
0-8342-1657-4, 978-0-8342-1657-0


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