Principles of Food Processing (Paperback)

Idioma: inglés

Editorial: Springer-Verlag New York Inc., New York, NY, 2013

1461358701 / 9781461358701

Serie: Libro 10 de 24 - Food Science Text

  • Tapa blanda
  • Nuevo
Ver todos los detalles

Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller

Vendedor de 5 estrellas

Vendedor de IberLibro desde 22 de junio de 2007

Tapa blanda

Condición: Nuevo

EUR 87,61

Envío por EUR 33,13 
Se envía de Australia a Estados Unidos de America

Cantidad disponible: 1 disponible

Añadir al carrito
Devoluciones gratuitas de 30 días

Descripción del artículo del vendedor

Paperback. The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology. The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

N° de ref. del artículo 9781461358701

Título
Principles of Food Processing (Paperback)
Autor
Dennis R. Heldman
Editorial
Springer-Verlag New York Inc., New York, NY
Año de publicación
2013
Estado
new
Encuadernación
Paperback
Idioma
inglés
ISBN 10
1461358701
ISBN 13
9781461358701
Serie
Libro 10 de 24: Food Science Text

AussieBookSeller

Truganina, VIC, Australia

Vendedor de 5 estrellas

Vendedor de IberLibro desde 22 de junio de 2007

Tarifas de envío de Australia a Estados Unidos de America

ArtículoDe 25 a 45 días hábilesDe 8 a 14 días hábiles
Primer artículoEUR 33,13EUR 39,40
Los plazos de entrega los establecen los vendedores y varían según el transportista y la ubicación. Los pedidos que pasan por la aduana pueden sufrir retrasos y los compradores son responsables de los aranceles o tarifas asociadas. Los vendedores pueden ponerse en contacto con usted en relación con cargos adicionales para cubrir cualquier aumento en los costes de envío de los artículos.

Métodos de pago

  • Visa
  • Mastercard
  • American Express
  • Carte Bleue
  • Apple Pay
  • Google Pay

Información empresarial del vendedor

The Nile Group Pty Ltd

42 Apex Drive
Truganina, VIC Australia 3029