9780197580998 - from farm to table: the science of milk and dairy products de kelly, alan; fox, patrick; cogan, tim (24 resultados)
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de AmericaWorld of Books (was SecondSale)
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EUR 27,44
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Condición: Like New. Item is in like new condition.
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Librería: Books From California, Simi Valley, CA, Estados Unidos de AmericaBooks From California
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EUR 23,05
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hardcover. Condición: Very Good. Estado de la sobrecubierta: Includes dust jacket.
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Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
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EUR 22,50
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Paperback. Condición: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 31,88
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Condición: New.
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Librería: INDOO, Avenel, NJ, Estados Unidos de AmericaINDOO
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EUR 34,22
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Condición: New.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 31,91
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Condición: As New. Unread book in perfect condition.
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 34,26
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 32,38
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Condición: new.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 35,12
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: BargainBookStores, Grand Rapids, MI, Estados Unidos de AmericaBargainBookStores
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EUR 42,39
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Hardback or Cased Book. Condición: New. From Farm to Table: The Science of Milk and Dairy Products. Book.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 32,33
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Hardcover. Condición: Brand New. 1st edition. 268 pages. 9.25x6.00x0.75 inches. In Stock.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 48,03
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Hardcover. Condición: new. Hardcover. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as dif…ferent ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basicprinciples like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt.Manydairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products.The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes usedlike spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges andthreats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: Rarewaves USA, HEBRON, KY, Estados Unidos de AmericaRarewaves USA
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EUR 49,34
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Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways…to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 35,08
Envío por EUR 17,50Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: New.
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 35,10
Envío por EUR 18,57Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Hardback. Condición: New. New copy - Usually dispatched within 4 working days.
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Librería: Russell Books, Victoria, BC, CanadaRussell Books
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EUR 37,28
Envío por EUR 17,15Se envía de Canada a Estados Unidos de AmericaCantidad disponible: 4 disponibles
hardcover. Condición: New. Special order direct from the distributor.
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
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EUR 56,06
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Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways…to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 58,16
Envío por EUR 14,58Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: Brand New. 1st edition. 268 pages. 9.25x6.00x0.75 inches. In Stock.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 58,97
Envío por EUR 17,50Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Condición: As New. Unread book in perfect condition.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 60,00
Envío por EUR 30,50Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. Neuware - The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different… ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
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Librería: Rarewaves USA United, HEBRON, KY, Estados Unidos de AmericaRarewaves USA United
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 51,45
Envío por EUR 42,91Se envía dentro de Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways…to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
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Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 57,67
Envío por EUR 43,17Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as dif…ferent ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basicprinciples like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt.Manydairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products.The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes usedlike spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges andthreats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 84,00
Envío por EUR 31,75Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Hardcover. Condición: new. Hardcover. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as dif…ferent ways to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basicprinciples like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt.Manydairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products.The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes usedlike spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges andthreats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 52,18
Envío por EUR 75,84Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardback. Condición: New. The consumption of dairy products, made from the milk of cows, sheep, goats and buffalo, among other mammalian species, is almost as old as human civilization, with evidence of these products stretching back many millenia. The production of different kinds of dairy products originated as different ways…to preserve the valuable nutritional goodness of milk components (lactose, fat, protein, vitamins and minerals) and make the milk safe for consumption, using basic principles like fermentation, heating, separation, dehydration, acidification, smoking and salting, which are the keys to producing products like cheese, butter and yogurt. Many dairy products today are still produced using the same basic principles, and in this book an introduction to the origins, constituents and properties of milk is given, alongside an outline of the ways in which dairy products are made including the development of advanced products like infant formula and formulated nutritional products. The text introduces, at an introductory level, the chemistry and microbiology of milk, as well as the principles of the main processes used like spray-drying, fermentation and pasteurization, to underpin understanding of how the properties of the main dairy products emerge. The book, which finishes with a discussion of the challenges and threats facing dairy today, is designed to be accessible to a wide range of non-specialist readers who may have an interest in milk and dairy products and want to learn more about this fascinating and ancient branch of the science of food.
