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… Más…
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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: 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… Más…
1999, ISBN: 9780834216570
Paperback, Neubuch, Size: 9x7x1; New. In shrink wrap. Looks like an interesting title!, [PU: Springer]
1999
ISBN: 0834216574
[EAN: 9780834216570], Gebraucht, wie neu, [PU: Springer], Like New, Books
1999, ISBN: 0834216574
[EAN: 9780834216570], Neubuch, [PU: food science], Books
1999, ISBN: 0834216574
[EAN: 9780834216570], Neubuch, [PU: food science], Books
Datos bibliográficos del mejor libro coincidente
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Detalles del libro - Elementary Food Science (Food Science Text Series)
EAN (ISBN-13): 9780834216570
ISBN (ISBN-10): 0834216574
Tapa dura
Tapa blanda
Año de publicación: 1999
Editorial: Springer
452 Páginas
Peso: 0,865 kg
Libro en la base de datos desde 2007-10-19T16:30:57+02:00 (Madrid)
Página de detalles modificada por última vez el 2023-07-12T11:30:50+02:00 (Madrid)
ISBN/EAN: 9780834216570
ISBN - escritura alterna:
0-8342-1657-4, 978-0-8342-1657-0
Mode alterno de escritura y términos de búsqueda relacionados:
Autor del libro: vieira
Título del libro: science food, leben, vieira, ernest, elementary series
Datos del la editorial
Autor: Ernest R. Vieira
Título: Food Science Texts Series; Elementary Food Science
Editorial: Springer; Springer US
424 Páginas
Año de publicación: 1999-02-28
New York; NY; US
Peso: 1,770 kg
Idioma: Inglés
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. IndexMás, otros libros, que pueden ser muy parecidos a este:
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