Christopher g j baker (60 resultados)

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: Very Good. 24th. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

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.…

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: Brand New. illustrated edition. 396 pages. 8.75x5.75x1.00 inches. In Stock.

Hardcover. Condición: Fair. 2007 Society of Antiquaries of London hardcover edition. Ex library copy with stamps and labels else good condition.

Condición: New.

Hardcover. Condición: Near Fine. Estado de la sobrecubierta: Very Good+. Centenary limited edition first printing Large folio sized hardback xxxiv + 158 pages Illustrated in colour Fine condition in Very Good + slipcase. No inscriptions Numbered limited edition This is 109/800.

Condición: New.

Condición: Very Good. Very Good in a Very Good jacket; Hardcover; Dust jacket is clean and intact with no tears, and has not been price-clipped (Now fitted with a new, Brodart jacket protector); Light wear to the boards; The textblock edges are unblemished; The endpapers and all text pages are clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Blue and green dust jacket with title in black lettering; 1997, Springer-Verlag Publishing; 309 pages; "Industrial Drying of Foods," by Christopher G.J. Baker.…

Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,850grams, ISBN:9780751403848.…

Hardcover. Condición: New. In shrink wrap. Looks like an interesting title.

hardcover. Condición: Very Good.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New. In English.

Condición: New. In English.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Taschenbuch. Condición: Neu. Industrial Drying of Foods | Christopher G. J. Baker | Taschenbuch | xxii | Englisch | 2011 | Springer US | EAN 9781461284284 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Condición: New.

Condición: New. In English.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number of technologies which differ markedly in, for example, the manner in which energy is supplied to the foodstuff and in which product is transported through the dryer. Depending on the dryer type, the residence time may vary from a few seconds to several hours. Dryers designed to handle liquid feedstocks are naturally quite different from those intended to process moist solids. Even within these two broad categories, however, many distinct varieties of dryer have evolved to meet specific process ing needs. The dryer is frequently the last processing stage in the manufacture of a dehydrated food product. As such, it may not only bring about the desired reduction in moisture content but may also have a significant effect on a number of other properties, such as flavour, colour, texture, viability, and nutrient retention, for example. These properties, which are generally considered to affect the perceived quality of the end product, are often influenced by the temperature- moisture content-time profiles experienced by the foodstuff as it moves through the dryer. The underlying chemistry and physics are highly complex and, broadly speaking, only poorly understood.…

Gebunden. Condición: New. Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, w.

Condición: New. pp. 336.

Condición: New. pp. 340.