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Food Preservation
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Food Preservation - Taschenbuch

2009, ISBN: 6130208162, Lieferbar binnen 4-6 Wochen Versandkosten:Versandkostenfrei innerhalb der BRD

ID: 9786130208165

Internationaler Buchtitel. In englischer Sprache. Verlag: Alphascript Publishing, Paperback, 96 Seiten, L=220mm, B=150mm, H=6mm, Gew.=159gr, [GR: 16890 - HC/Technik/Sonstiges], Kartoniert/Broschiert, Klappentext: Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.

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Food Preservation - Herausgeber: Miller, Frederic P. McBrewster, John Vandome, Agnes F.
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Herausgeber: Miller, Frederic P. McBrewster, John Vandome, Agnes F.:
Food Preservation - Taschenbuch

ISBN: 9786130208165

[ED: Softcover], [PU: Alphascript Publishing], Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes others, such as drying, allow food to be stored without any special containment for long periods.Versandfertig in 3-5 Tagen, [SC: 0.00]

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Details zum Buch
Food Preservation

Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating nutritional value, texture and flavour is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi, and other micro-organisms, as well as regarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods.

Detailangaben zum Buch - Food Preservation


EAN (ISBN-13): 9786130208165
ISBN (ISBN-10): 6130208162
Taschenbuch
Erscheinungsjahr: 2009
Herausgeber: Alphascript Publishing
96 Seiten
Gewicht: 0,159 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 24.02.2012 23:15:29
Buch zuletzt gefunden am 17.05.2012 16:50:35
ISBN/EAN: 9786130208165

ISBN - alternative Schreibweisen:
613-0-20816-2, 978-613-0-20816-5


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