Smithers geoffrey (20 resultados)

Condición: New.

Condición: New.

Condición: New. pp. 352 Index.

Condición: As New. Unread book in perfect condition.

Condición: New. pp. 352.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Editor(s): Smithers, Geoffrey W.; Augustin, Mary Ann. Series: Institute of Food Technologists Series. Num Pages: 352 pages, Illustrations. BIC Classification: PN; TT. Category: (P) Professional & Vocational. Dimension: 253 x 166 x 21. Weight in Grams: 838. . 2013. 1st Edition. Hardcover. . . . .…

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

Condición: New. Geoffrey W Smithers, PhD is the Director of International Business for Food Science Australia, Melbourne, Victoria, Australia. He is responsible for setting the strategic framework for relationship and business development in international markets, and dire.

Condición: New.

Condición: New. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Editor(s): Smithers, Geoffrey W.; Augustin, Mary Ann. Series: Institute of Food Technologists Series. Num Pages: 352 pages, Illustrations. BIC Classification: PN; TT. Category: (P) Professional & Vocational. Dimension: 253 x 166 x 21. Weight in Grams: 838. . 2013. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Condición: As New. Unread book in perfect condition.

Buch. Condición: Neu. Neuware - Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.…

Condición: As New. Unread book in perfect condition.

Condición: New. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

Condición: New.

Unknown Binding. Condición: Good. Ex-library book, usual markings. Hardback Clean text, sound binding. Quick dispatch from UK seller.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement.…