Isbn: 9781461367468 - food additive user’s handbook (13 resultados)

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Condición: New. In English.

Condición: New. pp. 308.

Paperback. Condición: Brand New. 301 pages. 9.02x5.98x0.70 inches. In Stock.

Taschenbuch. Condición: Neu. Food Additive User's Handbook | James S. Smith | Taschenbuch | xv | Englisch | 2012 | Springer | EAN 9781461367468 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Condición: new. Questo è un articolo print on demand.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The aim of this book is to present technical information about the additives used in food product development, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by R. J. Lewis, published by Van Nostrand Reinhold, New York. 308 pp. Englisch.…

Condición: New. Print on Demand pp. 308 23:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on White w/Gloss Lam.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The aim of this book is to present technical information about the additives used in food product development, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by R. J. Lewis, published by Van Nostrand Reinhold, New York.…

Condición: New. PRINT ON DEMAND pp. 308.

Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The aim of this book is to present technical information about the additives used in food product development, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of inform.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The aim of this book is to present technical information about the additives used in food product development, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by R. J. Lewis, published by Van Nostrand Reinhold, New York.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 308 pp. Englisch.…