R l jackman (33 resultados)

Paperback. Condición: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Condición: acceptable. Used - Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Pages may include limited notes and highlighting, but the text cannot be obscured or unreadable. Any access codes or passwords originally included with the book may be expired, used or no longer valid. Image is stock photo and cover art edition may be different than pictured.…

Paperback. Condición: Very Good. 1st. 1st printing; stapled wraps; 10 clean, unmarked pages. Charts (ilustrador).

Condición: New.

Soft cover. Condición: Fair. cream front page hand stitched, some tears and dirt, ink mark on back. Two part song with ordinary and tonic sol-fa notations with pianoforte accompaniment. Number 16.

Condición: New.

Condición: New. In English.

Condición: New. pp. 216.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condición: New.

Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.…

Paperback. Condición: Brand New. 472 pages. 9.75x6.00x1.07 inches. In Stock.

Condición: New.

Taschenbuch. Condición: Neu. Protein Structure-Function Relationships in Foods | Rickey Y. Yada (u. a.) | Taschenbuch | xi | Englisch | 2012 | Springer | EAN 9781461361473 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Hardcover. Condición: Gut. 1st ed. 1994. XI, 202 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. R15199 9780751401868 Sprache: Englisch Gewicht in Gramm: 550.

Condición: As New. Unread book in perfect condition.

Softcover. Condición: sehr gut. Originalbroschur, 8°. 103-219 Seiten, mit Abbildungen, Namenskürzel auf Deckel, etwas angestaubt. Fortschritte der chemischen Forschung Topics in Current Chemistry, Reprint from Band 16, Heft 2. in englischer Sprache.

Condición: New.

Condición: New. In English.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condición: Brand New. 216 pages. 9.75x6.50x1.00 inches. In Stock.

Condición: New. Physicochemical Properties Of Proteins: Texturization Via Gelation. Glass and Film Formation. Microstructure of Protein Gels Related to Functionality. Probing Structural Changes and Preparation of Protein Domains by Limited Proteolysis. Control of Polypheno.

Paperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

M. 16 Abb. 26 S. Brosch. (Circular of the Illinois State Geological Survey, 246) Sprache: Englisch 0 gr.

M. 5 Abb. 22 S. OBr. Umschl. braunrandig. (Circular of the Illinois State Geological Survey, 227) Sprache: Englisch 0 gr.

24 S. Brosch. St. a. Tit. (Division of the Illinois State Geological Survey, Circular 278) Sprache: Englisch.

Condición: new. Questo è un articolo print on demand.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ. 216 pp. Englisch.…

Condición: New. Print on Demand pp. 216 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.