Experimental food science (53 resultados)

Hardcover. Condición: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Condición: Good. 3 Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condición: Very Good. 3 Edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Condición: Good. Book in Good condition.

Paperback. Condición: Good. Book in Good condition.

paperback. Condición: Good. 2nd Edition. Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes).

Softcover/Paperback. Condición: Sehr gut. 2nd new ed. 152 p. Very good. Shrink wrapped. / Sehr guter Zustand. In Folie verschweißt. Sprache: Englisch Gewicht in Gramm: 428.

Hardcover. Condición: Gut. 3rd ed. xiv, 541 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. R15266 121579204 Sprache: Englisch Gewicht in Gramm: 1100.

Condición: Good. Good condition. 3rd edition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Hardcover. Condición: new. New Copy. Customer Service Guaranteed.

Condición: New. Satisfaction Guaranteed or your money back.

paperback. Condición: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2012 Pages: 244 Language: Chinese in Publisher: China Forestry Publishing House regular higher education of Food Science and Engineering Twelfth Five-Year Plan experimental teaching materials: animal products processing experiment covers dairy products. meat products egg products and aquatic products production and quality evaluation chapter contains a comprehensive experimental and design of experiments. Chapter dairy production and quality assessment focuses on raw milk acceptance criteria and requirements. as well as a leavening agent production. yoghurt. cheese. butter. frozen drinks. milk drinks. milk powder and casein production methods and evaluation system. milk protein separation and purification methods are introduced; Chapter II of meat production and quality evaluation. mainly about the meat product acceptance and nutritional requirements. dried meat. bacon products. smoked meat. sauce. stewed meat products. sausage products Western-style ham products production and evaluation system; Chapter egg products production and quality evaluation. covering the eggs quality requirements of the evaluation and related products production and quality requirements; Chapter aquatic products production and quality assessment focuses on the Determination of Fish freshness and related aquatic food production and quality requirements. Suitable for food animal products processing experiments undergraduate teaching. but also applies to the food inspector training materials. Book reference a lot of milk. meat. eggs and aquatic products processing and quality assurance professional books and journals. to seek a new. practical and safe food processing technology to make its content to meet the actual needs of enterprises. and become a bridge of communication theory and practice . Contents: Preface Chapter dairy production and quality evaluation experiments a raw milk acceptance criteria and requirements of the experiment two abnormal milk testing and quality evaluation of experimental three-fermentation agent production and quality evaluation of experimental of four yoghurt production and quality evaluation experiments five cheese production and quality assessment of nine lactic acid bacteria beverage production and quality assessment experiment six cream production and quality evaluation experiments seven ice cream production and quality evaluation experiments eight fruit-flavored milk drinks production and quality evaluation experiments Experiment 10 milk powder production and quality evaluation experiments Determination of production and quality assessment of the 11 milk tea Experiment 12 milk protein separation Chapter II meat production and quality evaluation experiments thirteen meat nutrients Experiment 14 raw meat quality assessment experiment fifteen bacon production and quality evaluation experiments Sixteen meat products production and quality evaluation experiment 17 beef sauce production and quality evaluation experiments 18 brine ham production and quality evaluation experiments 19 24 a roast fermented sausage production and quality evaluation of experimental of 20 meatballs production and quality evaluation experiments Chapter egg products produced chicken and smoked chicken production and quality evaluation of irrigation products experimental twenty-two meat processing and quality evaluation experiments twenty-three poultry processing by-product utilization and quality evaluation experiment 24 fresh eggs acceptance and quality evaluation to experiment twenty-five eggs physicochemical nature detection experiments twenty-six salted egg production and quality evaluation experiments twenty-seven of preserved egg production and quality evaluation of experimental production and quality evaluation of twenty-eight tiger preserved eggs. canned experimental twenty-nine bad egg production and quality evaluatio.…

Condición: Good. Slight wear on cover. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, and may have sticker on cover, 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.…

Hardcover. Condición: As New. No Jacket. 3rd Edition. Like New / As New condition. Hardcover 3rd edition, 2nd printing. The covers look great. The binding is tight. The interior pages are clean and unmarked. USPS electronic tracking number issued free of charge.

paperback. Condición: New. Language:Chinese.Paperback. Pub Date: 2024-01 Pages: 244 Publisher: China Light Industry Press This book focuses on the processing and production of representative fermented foods. baked foods. fruit and vegetable products. grain and oil products. bean products. meat. eggs. dairy products and beverages. etc. It runs through the experimental techniques of courses such as food microbiology. food chemistry. food biochemistry. food analysis. food physical properties. and food engineering principl. …

Condición: New. Satisfaction Guaranteed or your money back.

Paperback. Condición: new. New Copy. Customer Service Guaranteed.

Condición: New.

Paperback. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Paperback. Condición: Brand New. 558 pages. 10.08x6.77x1.81 inches. In Stock.

Condición: New. 1st edition NO-PA16APR2015-KAP.

Condición: New.

Condición: New.

Hardcover. Condición: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

paperback. Condición: New. Paperback. Pub Date: 2006 Pages: 159 in Publisher: China Light Industry Press colleges professional teaching materials: food science experimental techniques is divided into five chapters. First chapter introduces the basics of experimental techniques. this section describes the experimental skills and experimental data processing and text summarizes capacity in food analysis workers must. Chapter II of the Food Chemistry Laboratory Technician This part introduces some common foods color. smel.…

Soft cover. Condición: New. Language:Chinese.Author:(MEI)NI ER SEN YANG YAN JUN YI.Binding:Soft cover.Publisher:China Light Industry Press Pub. Date :2009-01-01.

Condición: New.

Condición: New.

Hardcover. Condición: Good. Good. Dust Jacket NOT present. CD WILL BE MISSING. . SHIPS FROM MULTIPLE LOCATIONS. book.

Condición: New.