Isbn: 9780834213050 - quality attributes and their measurement in meat, poultry and fish products: 9 (advances in meat research, 9) (16 resultados)

Condición: New.

Condición: New.

Condición: New. In English.

Condición: Sehr gut. Zustand: Sehr gut | Seiten: 528 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condición: Sehr gut. Zustand: Sehr gut | Seiten: 528 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condición: New. pp. 532.

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Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Introduction To Quality Attributes In Meat, Poultry And Fish Products. Color. Its Basis and Importance. Color of Meat. Juiciness. Its Importance and Some Contributing Factors. Measurements of Waterholding Capacity and Juiciness. The Chemical Senses. Flav. …

Buch. Condición: Neu. Quality Attributes and their Measurement in Meat, Poultry and Fish Products | A. M. Pearson (u. a.) | Buch | xviii | Englisch | 1995 | Springer US | EAN 9780834213050 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. …

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 528 pp. Englisch.…

Condición: New. Print on Demand pp. 532 52:B&W 6.14 x 9.21in or 234 x 156mm (Royal 8vo) Case Laminate on White w/Gloss Lam.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks. 528 pp. Englisch.…

Condición: New. PRINT ON DEMAND pp. 532.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Cereals are one of our most important crops, whether as cash crops for commercial farmers or subsistence crops in the developing third world. This book focuses on the chemistry and technology of cereals, set in the agricultural and socio-economic context. The subject of cereal is given a greater geographical scope than other books that are primarily concerned with wheat and bread. The principles of cereals discussed include structure and composition; economic importance; storage and transportation; analysis; post-harvest losses; and the starch industries. Also dealt with are the industrial processes which are the basis of our common foods - rice, bread, cornflakes, beer; and the common foods of more traditional societies such as the porridges of Africa and the tortillas of the Americas, as well as numerous fermented foods and drinks.…