norn (49 resultados)

Condición: Good. Randy Rider Ilustrador. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Paperback. Condición: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Boards w/DJ. Condición: G/G. Black & White Photos & Illus. Ilustrador. 5th Printing. Stamford, CT: Longmeadow Press. G/G. (1991). 5th Printing. Boards w/DJ. 4to., 191 pp., shelfwear, writing inside cover .

Condición: As New. Kitchen, Kenady Ilustrador. Unread book in perfect condition.

Soft Cover. Condición: Fine. OFFICEWW-This small softcover is in FINE condition. maroon w/yellow lettering 8vo - over 7¾" - 9¾" tall 0.0.

0. gr.8°. 415 S. Lwd., ehem. Bibliotheksbestand. Sprache: Deutsch 0.500 gr. Lwd., ehem. Bibliotheksbestand.

Half Bound Leather. Condición: Very Good. Danish language. Boards have graytoned, marbled paper. A color frontispiece also has the title. Christianshavn Voldkvartererne is below Bind IV on the title page. 330 pages; b/w photos and other illustrations (mostly of buildings), with explanations. Chapter titles are Christianshavn, Bydelen og dens Borgere by Steffen Linvald; Billedafsnit and Fra de gamle Forstaeder til Voldkvartererne by Mogens Lebech; and Fra Absalons Vold til Vestenceinten by Niels Maare. Text block ends are black. The leather has scuffed spots on the cover's extremeties. The pages have mild, wood smoke odor. The back, blank page has two crease lines on the top corner. Photos e-mailed upon request. Extra shipping cost will be required.

Half Bound Leather. Condición: Very Good. Danish language. Boards have graytoned, marbled paper. A color frontispiece also has the title. Gammel-Kobenhavn is below Bind II on the title page. 342 pages; b/w photos and other illustrations (mostly of buildings), with explanations, of 28 locations. Lengthy essays by Steffen Linvald and Carl C. Christensen. Text block ends are dark gray. The leather has scuffed spots on the cover's extremeties. The pages have mild, wood smoke odor. Photos e-mailed upon request. Extra shipping cost will be required.

Condición: New. Kitchen, Kenady Ilustrador.

Paperback. Condición: Brand New. Kitchen, Kenady Ilustrador. 32 pages. 7.00x9.00x0.43 inches. In Stock.

Hardcover. Condición: Very Good. Estado de la sobrecubierta: Good. Gerard Franceschi & Holger Schmidt Ilustrador. First Edition. Size: 4to <12". 155 pp. Text is in English / Danish. Internally clean. Binding firm. Dust Jacket worn with one tear and some loss. Top edge foxed. Illustrated. Illustrator: Gerard Franceschi & Holger Schmidt. Quantity Available: 1. Shipped Weight: Under 1 kilogram. Category: Sculpture & Ceramics; Denmark; Medieval 10th to 15thc; English / Danish Language; Art & Design. ISBN: 8772419792. ISBN/EAN: 9788772419794. Pictures of this item not already displayed here available upon request. Inventory No: 44109.

hardcover. Condición: Very Good. First Edition. A hardback First Edition (1990) in Very Good or better condition, in a dustjacket with moderate wear to all edges. Text in English and Danish. Quite scarce. This book is in stock now, in our UK premises. Photos of our books are available on request (dustjacket and cover illustrations vary, and unless the image accompanying the listing is marked 'Bookseller Image', it is an Abebooks Stock Image, NOT our own). BUYERS OUTSIDE UK please also note the following: 1. shipping rates apply to packets of 750g and under, and should the packed weight of an item exceed this we reserve the right to ship via 'Economy', or request extra postage prior to fulfilling the order, or cancel 2. many countries apply import or other taxes - these are the buyers responsibility; we may ask for extra payment to cover any taxes which we have to pay 'up front' on the buyer's behalf.

Condición: Very good.

In-16° pp. 316, leg. in mezza tela con tit. al dorso. Vero e proprio manuale dell'arrivismo tipico della mentalità americana.

Selskabet til udgivelse af danske Mindesmærker. Christian Ejlers' Forlag, København 1990. 4°. Illustrated in b/w and colour. 155 pages. Orig. cloth in dust wrappers. Near fine. * Om det fineste gyldne alter i Danmark - i Sahl Kirke i Jylland.

Hardcover. Condición: Good. Selskabet til Udgivelse af danske Mindesmærker. 1949. (10)+215+(5)+(4) pages.  Text- och planschdelarna sammanbundna i ett privat halvklotband (Kaléns Bokbinderi Linköping) med främre omslaget till t extdelen medbundet. Illustrerad. Med 83 planscher och viii utvikbara kartor.

Selskabet til udgivelse af danske Mindesmærker. Christian Ejlers' Forlag, København 1990. 4°. Illustrated in b/w and colour. 155 pages. Orig. cloth in dust wrappers. Light edge wear to the wrappers. Near fine / Very good wrappers. * Om det fineste gyldne alter i Danmark - i Sahl Kirke i Jylland.

Unknown Binding. Condición: Good. A hardback volume in Good condition, slight damage at top rear spine, otherwise Very Good, interior very clean and bright, in a similar dustjacket with 1" tear to top rear spine area. Text in Danish and English. This book is in stock now, in our UK premises. Photos of our books are available on request (dustjacket and cover illustrations vary, and unless the image accompanying the listing is marked 'Bookseller Image', it is an Abebooks Stock Image, NOT our own). BUYERS OUTSIDE UK please also note the following: 1. shipping rates apply to packets of 750g and under, and should the packed weight of an item exceed this we reserve the right to ship via 'Economy', or request extra postage prior to fulfilling the order, or cancel 2. many countries apply import or other taxes - these are the buyers responsibility; we may ask for extra payment to cover any taxes which we have to pay 'up front' on the buyer's behalf.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: new. Hardcover. EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group, the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production, extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: New. Brand new! Please provide a physical shipping address.

Condición: New. Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Editor(s): Norn, Viggo. Num Pages: 360 pages. BIC Classification: TT. Category: (P) Professional & Vocational. Dimension: 251 x 169 x 22. Weight in Grams: 854. . 2015. 2nd Edition. Hardcover. . . . .

Paperback. Condición: Fine. Illustrated by Photography by Ron Galella, Jeffrey Holtzman and Stephen C.Germany; Art Worlk by Lucas F. Naftali, Bruce Lennon and Norn Cutson Ilustrador. First Edition. Clean and pristine, with no markings or signs of use. Why the consensus price on this book is so high, I have no idea, but I don't make the rules. Fast shipping, upgraded to Priority. ; 10.9 X 8.4 X 0.4 inches; 92 pages.

Gebunden. Condición: New. Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabili.

Hardcover. Condición: new. Hardcover. EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group, the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production, extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Condición: New. Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Editor(s): Norn, Viggo. Num Pages: 360 pages. BIC Classification: TT. Category: (P) Professional & Vocational. Dimension: 251 x 169 x 22. Weight in Grams: 854. . 2015. 2nd Edition. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Condición: new. Hardcover. EMULSIFIERS IN FOOD TECHOLOGY Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilize the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilize gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilizing agents for other components, such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. Emulsifiers in Food Technology, second edition, introduces emulsifiers to those previously unfamiliar with their functions and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group, the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production, extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. Praise for the first edition of Emulsifiers in Food Technology: Very informative provides valuable information to people involved in this field. International Journal of Food Science & Technology A good introduction to the potential of emulsifiers in food technology a useful reference source for scientists, technologists and ingredients suppliers. Chemistry World A useful guide to the complicated array of emulsifiers presently available and their main functionalities and applications. International Dairy Journal Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.