Rayner marilyn (12 resultados)
Idioma: Inglés
Editorial: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 319,26
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 319,93
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Condición: As New. Unread book in perfect condition.
Idioma: Inglés
Editorial: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 348,32
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Condición: New.
Idioma: Inglés
Editorial: Taylor & Francis Group 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 358,25
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Condición: New. pp. 256 1st Edition.
Idioma: Inglés
Editorial: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 355,44
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Condición: New.
Idioma: Inglés
Editorial: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: moluna, Greven, , Alemaniamoluna
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EUR 313,62
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New.
Idioma: Inglés
Editorial: CRC Pr I Llc 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: Revaluation Books, Exeter, , Reino UnidoRevaluation Books
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EUR 372,34
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Hardcover. Condición: Brand New. 256 pages. 9.25x6.25x1.00 inches. In Stock.
Idioma: Inglés
Editorial: Taylor & Francis Group 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 382,84
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Condición: New. pp. 256.
Landsat data for current land cover and use classifications : Milk River Project 1984 [LeatherBound]
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Librería: True World of Books, Delhi, , IndiaTrue World of Books
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EUR 21,30
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LeatherBound. Condición: New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. LeatherBound edition. Condition: New. Reprinted from 1984 edition. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt band…s. A perfect gift for your loved ones. Pages: 76 NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Pages: 76.
Idioma: Inglés
Editorial: Taylor & Francis Group 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: Majestic Books, Hounslow, , Reino UnidoMajestic Books
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EUR 342,92
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Condición: New. pp. 256 This item is printed on demand.
Idioma: Inglés
Editorial: CRC Press Mai 2015 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 324,30
Envío por EUR 23,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at lea…st) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.This book summarizes the present understanding of the involved physical-chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes.The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development. 331 pp. Englisch.
Idioma: Inglés
Editorial: CRC Press 2015
Serie: Contemporary Food Engineering, Libro 23 de 59. Libro 23 de 59 - Contemporary Food Engineering
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 352,35
Envío por EUR 63,06Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) t…hree different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.This book summarizes the present understanding of the involved physical-chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes.The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.
