Hendrickx marc e g (24 resultados)
Idioma: Inglés
Editorial: Springer, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 165,79
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Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 179,75
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Condición: New.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 182,14
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Condición: New.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 165,77
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Editorial: Springer US, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 140,10
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Taschenbuch. Condición: Neu. Ultra High Pressure Treatment of Foods | Dietrich Knorr (u. a.) | Taschenbuch | xv | Englisch | 2012 | Springer US | EAN 9781461352112 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Idioma: Inglés
Editorial: Springer, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 217,49
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Condición: New. pp. 360.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 218,63
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Condición: New. pp. 360.
Idioma: Inglés
Editorial: Springer US, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: moluna, Greven, Alemaniamoluna
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EUR 180,97
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Condición: New. During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation.
Idioma: Inglés
Editorial: Springer US, Springer New York, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 168,73
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Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and pre…servation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.
Idioma: Inglés
Editorial: Springer Us, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 170,64
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservati…on. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.
Idioma: Inglés
Editorial: Springer Verlag, 2013
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 240,22
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Paperback. Condición: Brand New. 355 pages. 10.00x7.01x0.82 inches. In Stock.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 271,81
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 262,20
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Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 296,41
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: Springer, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 126,26
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Condición: new. Questo è un articolo print on demand.
Idioma: Inglés
Editorial: SPRINGER NATURE Sep 2002, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 160,49
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processin…g and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area. 340 pp. Englisch.
Idioma: Inglés
Editorial: Springer US Okt 2012, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 160,49
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food pr…ocessing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area. 360 pp. Englisch.
Idioma: Inglés
Editorial: Springer US, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: moluna, Greven, Alemaniamoluna
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EUR 136,16
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic press…ure for food processing and preservation.
Idioma: Inglés
Editorial: Springer US, Springer New York Okt 2012, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 160,49
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Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food proces…sing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 360 pp. Englisch.
Idioma: Inglés
Editorial: Springer, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 229,57
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Condición: New. Print on Demand pp. 360 66:B&W 7 x 10 in or 254 x 178 mm Perfect Bound on White w/Gloss Lam.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 230,76
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Condición: New. Print on Demand pp. 360 68:B&W 7 x 10 in or 254 x 178 mm Case Laminate on White w/Gloss Lam.
Idioma: Inglés
Editorial: Springer, 2002
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 229,41
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Condición: New. PRINT ON DEMAND pp. 360.
Idioma: Inglés
Editorial: Springer, 2012
Serie: Food Engineering, Libro 16 de 46. Libro 16 de 46 - Food Engineering
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 229,50
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Condición: New. PRINT ON DEMAND pp. 360.
