EUR 115,43
Cantidad disponible: Más de 20 disponibles
Añadir al carritoCondición: New. In.
EUR 141,16
Cantidad disponible: 4 disponibles
Añadir al carritoCondición: New. pp. 304.
Idioma: Inglés
Publicado por Springer International Publishing, 2017
ISBN 10: 3319590103 ISBN 13: 9783319590103
Librería: moluna, Greven, Alemania
EUR 92,27
Cantidad disponible: Más de 20 disponibles
Añadir al carritoCondición: New.
EUR 145,93
Cantidad disponible: 4 disponibles
Añadir al carritoCondición: New. 1st ed. 2017 edition NO-PA16APR2015-KAP.
EUR 153,99
Cantidad disponible: 2 disponibles
Añadir al carritoHardcover. Condición: Brand New. 290 pages. 9.25x6.25x1.00 inches. In Stock.
EUR 160,57
Cantidad disponible: 1 disponibles
Añadir al carritoPaperback. Condición: Brand New. reprint edition. 290 pages. 9.25x6.10x0.69 inches. In Stock.
Idioma: Inglés
Publicado por Springer International Publishing, 2017
ISBN 10: 3319590103 ISBN 13: 9783319590103
Librería: AHA-BUCH GmbH, Einbeck, Alemania
EUR 106,99
Cantidad disponible: 1 disponibles
Añadir al carritoBuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice.
EUR 198,97
Cantidad disponible: 1 disponibles
Añadir al carritoPaperback. Condición: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Librería: Brook Bookstore On Demand, Napoli, NA, Italia
EUR 86,24
Cantidad disponible: Más de 20 disponibles
Añadir al carritoCondición: new. Questo è un articolo print on demand.
Idioma: Inglés
Publicado por Springer International Publishing Sep 2017, 2017
ISBN 10: 3319590103 ISBN 13: 9783319590103
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
EUR 106,99
Cantidad disponible: 2 disponibles
Añadir al carritoBuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice. It is the first book of its kind to provide a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotion.The edited volume focuses on the latest developments in breeding varieties for high quality brown rice, varietal variations, defects, milling, cooking quality, eating quality, post-harvest management and methods to improve shelf life. Contributing authors address the physical, chemical, engineering, nutritional and glycemic qualities of brown rice in different chapters. Authors also discuss the physiological functions of brown rice in vivo and radical scavenging activity, emphasizing their importance to growers, technologists and consumers, and providing insight into future advances. This comprehensive collection benefits scientists, nutritionists, dieticians, diabetic educators, and professionals in the food industry. The information covered is valuable for food scientists and technologists working to develop new brown rice products and enhancing the taste, quality, and health profile of brown rice. 304 pp. Englisch.
Librería: Majestic Books, Hounslow, Reino Unido
EUR 147,68
Cantidad disponible: 4 disponibles
Añadir al carritoCondición: New. Print on Demand pp. 304.
Librería: Majestic Books, Hounslow, Reino Unido
EUR 150,71
Cantidad disponible: 4 disponibles
Añadir al carritoCondición: New. Print on Demand.
Librería: Biblios, Frankfurt am main, HESSE, Alemania
EUR 145,67
Cantidad disponible: 4 disponibles
Añadir al carritoCondición: New. PRINT ON DEMAND pp. 304.
Librería: Biblios, Frankfurt am main, HESSE, Alemania
EUR 150,77
Cantidad disponible: 4 disponibles
Añadir al carritoCondición: New. PRINT ON DEMAND.
Idioma: Inglés
Publicado por Springer, Springer Sep 2017, 2017
ISBN 10: 3319590103 ISBN 13: 9783319590103
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania
EUR 106,99
Cantidad disponible: 1 disponibles
Añadir al carritoBuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Offers a comprehensive review of current brown rice science and technology, regulatory/policy issues, dietary intake, consumer interest and health promotionSpringer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 304 pp. Englisch.