9780905942506 - Food Chemical Composition: Dietary Significance in Food Manufacturing de Hutton, Tim (32 resultados)

Paperback. Condición: Very Good. Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (Key Topics in Food Science & Technology) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Condición: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

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.

Paperback. Condición: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Condición: New. pp. 112.

Condición: New. pp. 112 1st Edition.

Condición: New. pp. 112.

Condición: New.

Paperback. Condición: New. Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its role in our lives.The Key Topic in Food Science and Technology series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guide to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series will also be of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics.This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. It uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. It also emphasises that all we eat is made from chemicals: some good, some bad and many indifferent. Finally, it is not comprehensive: it uses selected examples to illustrate specific points that often get overlooked in discussion of the chemicals natural to foods or used in preservation and processing.

Paperback or Softback. Condición: New. Food Chemical Composition: Dietary Significance in Food Manufacturing. Book.

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

Paperback. Condición: New. Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its role in our lives.The Key Topic in Food Science and Technology series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guide to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series will also be of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics.This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. It uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. It also emphasises that all we eat is made from chemicals: some good, some bad and many indifferent. Finally, it is not comprehensive: it uses selected examples to illustrate specific points that often get overlooked in discussion of the chemicals natural to foods or used in preservation and processing.

Condición: As New. Unread book in perfect condition.

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.

Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

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

Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Condición: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.

Paperback. Condición: new. Paperback. Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA. This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condición: New.

Condición: New. In.

PF. Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.

Paperback. Condición: Brand New. 1st edition. 112 pages. 8.75x6.25x0.25 inches. In Stock.

Paperback. Condición: New. Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its role in our lives.The Key Topic in Food Science and Technology series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guide to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series will also be of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics.This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. It uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. It also emphasises that all we eat is made from chemicals: some good, some bad and many indifferent. Finally, it is not comprehensive: it uses selected examples to illustrate specific points that often get overlooked in discussion of the chemicals natural to foods or used in preservation and processing.

Kartoniert / Broschiert. Condición: New. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition.InhaltsverzeichnisIntroduction: food composition and production and processing operations Nutrients - their chemical n.

Paperback. Condición: new. Paperback. Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA. This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condición: New. Food and food production have never had a higher media profile, while food-related educational opportunitie have never been greater. Despite this, there is widespread misunderstanding of food - what it is, where it comes from, how it is produced and its role in our lives.The Key Topic in Food Science and Technology series has been produced to meet a need within both the food industry and educational sector, for industrially-relevant introductory guide to specific aspects of food science and technology. Although aimed primarily at industry recruits, trainees and students, the series will also be of interest to established industrial and enforcement personnel seeking a 'refresher' on specific topics.This book explains to those without expertise in food chemistry, some of the basics of food chemical composition, but with a strong industrial slant. It uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. It also emphasises that all we eat is made from chemicals: some good, some bad and many indifferent. Finally, it is not comprehensive: it uses selected examples to illustrate specific points that often get overlooked in discussion of the chemicals natural to foods or used in preservation and processing.