Yeung c k (34 resultados)

Condición: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

hardcover. Condición: Very Good. 2nd Edition. Used - Very Good.

Hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Hardcover. Condición: Very Good. Book in Very Good condition.

Hardcover. Condición: Good. Book in Good condition.

Hardcover. Condición: Very Good. Near Fine. Pacific Formations: Global Relations In Asian And Pacific Perspectives; B and w photos; 6.4 X 1.5 X 9.22 inches; 560 pages.

hardcover. Condición: Good. Scarce publication. Ex-library; usual treatments. Nice dust jacket and cover. Interior pages are clean throughout. Binding is secure.

23 cm. original hardcover. 556 pp. ills. index. -(owner's name, corner front cover slightly damaged, notes in pen on the last three pages of the book after the index, otherwise good). 930g.

Condición: New.

Condición: As New. Unread book in perfect condition.

paperback. Condición: New. In shrink wrap. Looks like an interesting title.

Condición: New.

Paperback. Condición: New. FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparationComprehensive explorations of complex interactions between food components beyond simply measuring concentrationsAdditional experiments, references, and chemical structuresNumerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.…

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. 208.

Condición: New. In English.

hardcover. Condición: new.

Condición: New. &Uumlber den AutorEugene Y. Wang.

Condición: New. 208.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: Brand New. 2nd lab edition. 208 pages. 10.00x7.00x0.75 inches. In Stock.

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

Paperback. Condición: New. In shrink wrap. Looks like an interesting title.

Paperback. Condición: New. FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor's Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparationComprehensive explorations of complex interactions between food components beyond simply measuring concentrationsAdditional experiments, references, and chemical structuresNumerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.…