ISBN: 9780471297857 - food proteins processing: processing applications (19 resultados)

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

Condición: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9780471297857.…

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: new.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. pp. xiv + 390 Illus.

Condición: New. In English.

Condición: New. This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 390 pages, Ill. BIC Classification: KNDF; PDG; TDCT. Category: (P) Professional & Vocational. Dimension: 243 x 167 x 28. Weight in Grams: 764. . 1999. 1st Edition. Hardcover. . . . .…

Condición: New. pp. xiv + 390.

Gebunden. Condición: New. This truly is an essential guide for scientists.an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors. (Bioseparation, Vol. 9, No. 4, 2000) .an invaluable source of information and an.

Hardcover. Condición: Brand New. 1st edition. 390 pages. 9.25x6.25x1.25 inches. In Stock.

Condición: New. This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 390 pages, Ill. BIC Classification: KNDF; PDG; TDCT. Category: (P) Professional & Vocational. Dimension: 243 x 167 x 28. Weight in Grams: 764. . 1999. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.…

Buch. Condición: Neu. Neuware - Dieses Buch konzentriert sich sowohl auf die chemischen und physikalischen Eigenschaften von Nahrungsmittelproteinen als auch auf deren Anwendung in der Lebensmitteltechnologie. Behandelt werden Aspekte der Verarbeitung von Milch, Fleisch, Geflügel, Eiern, Sojabohnen und Getreide sowie der Brotherstellung. Hier finden Sie viele neue Ideen für sinnvolle Forschungsarbeiten auf dem Gebiet der Proteine und Enzyme! (10/99).…

Hardcover. Condición: new. Hardcover. Food Proteins offers information required for improving the quality of food protein products. * The text will help in gaining new ideas for conducting useful research on food proteins and enzymes. * Focuses on both the physical and chemical properties of food proteins and the application of food proteins in food processing * Includes the fundamental concept required for understanding the modern food protein chemistry * Explores the relationships between the structures, functions, and properties of different food proteins Provides readers with the information required for improving the quality of food protein products. It focuses on both the physical and chemical properties of food proteins and their application in food processing. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condición: Brand New. 1st edition. 390 pages. 9.25x6.25x1.25 inches. In Stock. This item is printed on demand.