Faubion j m (19 resultados)
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 39,06
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Fieldwork Is Not What It Used to Be Learning Anthropology`s Method in a Time of Transition
Faubion, James D. (Editor)/ Marcus, George E. (Editor)/ Fischer, Michael M. J. (Foreward By)
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 32,20
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Paperback. Condición: Brand New. 1st edition. 248 pages. 8.90x5.90x0.70 inches. In Stock.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 33,68
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Fieldwork Is Not What It Used to Be Learning Anthropology`s Method in a Time of Transition
Faubion, James D. (Editor)/ Marcus, George E. (Editor)/ Fischer, Michael M. J. (Foreward By)
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 59,28
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Paperback. Condición: Brand New. 1st edition. 248 pages. 8.90x5.90x0.70 inches. In Stock.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Tapa blanda
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 93,58
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Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 177,62
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Condición: As New. Unread book in perfect condition.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Tapa dura
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 183,97
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 188,90
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Condición: New. In.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Tapa dura
Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 201,25
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Condición: New.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Tapa dura
Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 223,76
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Condición: New.
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 184,85
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Taschenbuch. Condición: Neu. Dough Rheology and Baked Product Texture | J. M. Faubion (u. a.) | Taschenbuch | 628 S. | Englisch | 2011 | Springer US | EAN 9781461282075 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 279,85
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Condición: New. pp. 624.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 223,11
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture l…imit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 85,55
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exce…ed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined. 624 pp. Englisch.
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Librería: moluna, Greven, , Alemaniamoluna
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EUR 180,07
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations,… many that exceed the rupture limit dur.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 213,99
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed t…he rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 624 pp. Englisch.
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 298,16
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Condición: New. Print on Demand pp. 624 23:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on White w/Gloss Lam.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 294,86
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Condición: New. PRINT ON DEMAND pp. 624.
