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Publicado por SPRINGER, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Librería: Basi6 International, Irving, TX, Estados Unidos de America
Libro Edición internacional
Condición: Brand New. New. SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Excellent Customer Service.
Publicado por SPRINGER, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de America
Libro Edición internacional
Condición: New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability.
Publicado por SPRINGER, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Librería: SMASS Sellers, IRVING, TX, Estados Unidos de America
Libro
Condición: New. New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. We Ship to PO BOX Address also.
Publicado por Springer (India) Private Limited, 2020
ISBN 10: 1071604511ISBN 13: 9781071604519
Librería: Majestic Books, Hounslow, Reino Unido
Libro
Condición: New.
Publicado por Springer-Verlag Publishing, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Salish Sea Books, Bellingham, WA, Estados Unidos de America
Libro
Condición: Good. 3. Good; Hardcover; 3rd Edition; Moderate wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is tight with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.9 lbs; Black covers with photo of cheese block, and title in orange lettering; 1998, Springer-Verlag Publishing; 449 pages; "Cheesemaking Practice (Chapman & Hall Food Science Book)," by R. Andrew Wilbey, et al.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Hardcover. Condición: very good. Very Good Copy. Customer Service Guaranteed.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: GoldenWavesOfBooks, Fayetteville, TX, Estados Unidos de America
Libro
Hardcover. Condición: new. New. Fast Shipping and good customer service.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Wizard Books, Long Beach, CA, Estados Unidos de America
Libro
Hardcover. Condición: new. New.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Front Cover Books, Denver, CO, Estados Unidos de America
Libro
Condición: new.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: BennettBooksLtd, North Las Vegas, NV, Estados Unidos de America
Libro
Condición: New. New. In shrink wrap. Looks like an interesting title! 1.89.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Phatpocket Limited, Waltham Abbey, HERTS, Reino Unido
Libro
Condición: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Hardcover. Condición: new.
Publicado por Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: booksXpress, Bayonne, NJ, Estados Unidos de America
Libro
Soft Cover. Condición: new.
Publicado por Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Libro Impresión bajo demanda
Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Ria Christie Collections, Uxbridge, Reino Unido
Libro Impresión bajo demanda
Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Publicado por Springer US, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen.
Publicado por Springer US, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: moluna, Greven, Alemania
Libro Impresión bajo demanda
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen.
Publicado por Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: Lucky's Textbooks, Dallas, TX, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer US Okt 2012, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch.
Publicado por Springer US Sep 1998, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Libro Impresión bajo demanda
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch.
Publicado por Springer US, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Taschenbuch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Publicado por Springer US, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: AHA-BUCH GmbH, Einbeck, Alemania
Libro
Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: GoldBooks, Denver, CO, Estados Unidos de America
Libro
Hardcover. Condición: new. New Copy. Customer Service Guaranteed.
Publicado por Springer, 1998
ISBN 10: 0751404179ISBN 13: 9780751404173
Librería: California Books, Miami, FL, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: California Books, Miami, FL, Estados Unidos de America
Libro
Condición: New.
Publicado por Springer, 2012
ISBN 10: 146137667XISBN 13: 9781461376675
Librería: Mispah books, Redhill, SURRE, Reino Unido
Libro
Paperback. Condición: Like New. Like New. book.