ISBN: 9789395763295 - food processing and preservation technology (20 resultados)
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Librería: Books Puddle, Woodside, NY, Estados Unidos de AmericaBooks Puddle
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EUR 45,56
Envío por EUR 3,57Se envía dentro de Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New.
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 41,92
Envío por EUR 7,78Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 42,04
Envío por EUR 9,95Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 4 disponibles
Condición: New.
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Librería: Books in my Basket, New Delhi, IndiaBooks in my Basket
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EUR 54,11
Envío por EUR 18,00Se envía de India a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: New. ISBN:9789395763295.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 81,72
Envío por EUR 2,36Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: New.
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Librería: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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EUR 66,13
Envío por EUR 17,50Se envía de India a Estados Unidos de AmericaCantidad disponible: 5 disponibles
Hardcover. Condición: New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages. Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development. In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 89,39
Envío por EUR 4,98Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponible
HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 95,44
Envío por EUR 2,36Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: As New. Unread book in perfect condition.
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 89,38
Envío por EUR 17,95Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: New.
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Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrlandaKennys Bookshop and Art Galleries Ltd.
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EUR 97,39
Envío por EUR 9,50Se envía de Irlanda a Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: New. 2022. hardcover. . . . . .
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Librería: Rarewaves.com USA, London, LONDO, Reino UnidoRarewaves.com USA
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 111,78
Gastos de envío gratisSe envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponible
Hardback. Condición: New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
Contactar con el vendedorVendedor de 5 estrellasCondición: Usado - Como Nuevo
EUR 96,63
Envío por EUR 17,95Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: As New. Unread book in perfect condition.
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Librería: Kennys Bookstore, Olney, MD, Estados Unidos de AmericaKennys Bookstore
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EUR 121,37
Envío por EUR 9,39Se envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: New. 2022. hardcover. . . . . . Books ship from the US and Ireland.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 89,16
Envío por EUR 48,99Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponible
Condición: New.
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Librería: Rarewaves.com UK, London, Reino UnidoRarewaves.com UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 109,36
Envío por EUR 77,76Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponible
Hardback. Condición: New. The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 219,07
Envío por EUR 5,50Se envía de Italia a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: new.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 282,02
Envío por EUR 11,96Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Hardcover. Condición: Brand New. 300 pages. In Stock.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 397,27
Envío por EUR 11,21Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. In English.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 102,80
Envío por EUR 35,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 1 disponible
Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.…
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 278,20
Envío por EUR 23,00Se envía de Alemania a Estados Unidos de AmericaCantidad disponible: 2 disponibles
Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage. 300 pp. Englisch.…
