9780306480713 - quality of fresh and processed foods: 542 (advances in experimental medicine and biology, 542) (12 resultados)
Idioma: Inglés
Editorial: Springer, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: Phatpocket Limited, Waltham Abbey, HERTS, Reino UnidoPhatpocket Limited
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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.
Idioma: Inglés
Editorial: Springer, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: Romtrade Corp., STERLING HEIGHTS, MI, Estados Unidos de AmericaRomtrade Corp.
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Condición: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
Idioma: Inglés
Editorial: Springer, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Idioma: Inglés
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Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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EUR 207,57
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Condición: Used. pp. 364 Index.
Idioma: Inglés
Editorial: Springer, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 216,05
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Condición: Used. pp. 364 Illus.
Idioma: Inglés
Editorial: Springer, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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Condición: Used. pp. 364.
Idioma: Inglés
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Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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EUR 251,91
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Condición: New. In.
Quality of Fresh and Processed Foods
Shahidi, Fereidoon|Spanier, Arthur M.|Ho, Chi-Tang|Braggins, Terry
Idioma: Inglés
Editorial: Springer US, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: moluna, Greven, Alemaniamoluna
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EUR 225,53
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Gebunden. Condición: New. Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to chang.
Idioma: Inglés
Editorial: Springer, 2005
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: Mispah books, Redhill, SURRE, Reino UnidoMispah books
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EUR 263,31
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Hardcover. Condición: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Idioma: Inglés
Editorial: Springer US, Copernicus, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 255,74
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to change…s in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Idioma: Inglés
Editorial: Springer US Dez 2003, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 223,63
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality ma…y lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry. 362 pp. Englisch.
Idioma: Inglés
Editorial: Springer US, Copernicus Dez 2003, 2003
Serie: Libro 124 de 544 - Advances in Experimental Medicine and Biology
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- Impresión bajo demanda
Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 246,09
Envío por EUR 60,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may le…ad to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 362 pp. Englisch.
