9781439808214 (4 resultados)
Editorial: Woodhead Publishing Ltd, 2009
- Tapa blanda
Librería: Anybook.com, Lincoln, Reino UnidoAnybook.com
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 19,94
Envío por EUR 18,44Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1750grams, ISBN:9781439808214.
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Librería: BookHolders, Towson, MD, Estados Unidos de AmericaBookHolders
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 54,64
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Condición: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: third ] Publisher: CRC Press Pub Date: 7/28/2009 Binding: Paperback Pages: 913 third edition.
Editorial: Woodhead Publishing, 2009
Librería: LIBRERIA LEA+, Santiago, RM, ChileLIBRERIA LEA+
Contactar con el vendedorVendedor de 4 estrellasCondición: Nuevo
EUR 65,07
Envío por EUR 32,05Se envía de Chile a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Blanda. Condición: New. Estado de la sobrecubierta: Nuevo. 3. Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing…on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, genetic modification of foods, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. 1620 gr. No Aplica (ilustrador). Libro.
Editorial: CRC Pr I Llc
Librería: Phatpocket Limited, Waltham Abbey, HERTS, Reino UnidoPhatpocket Limited
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Aceptable
EUR 96,69
Envío por EUR 12,45Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
