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Publicado por Wiley, Bio-Green Exclusive, 2017
ISBN 10: 8126563583ISBN 13: 9788126563586
Librería: Books in my Basket, New Delhi, India
Libro
Hardcover. Condición: New. ISBN:9788126563586.
Publicado por Wiley, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: HPB-Red, Dallas, TX, Estados Unidos de America
Libro
Hardcover. Condición: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!.
Publicado por Wiley, 2017
ISBN 10: 8126563583ISBN 13: 9788126563586
Librería: Vedams eBooks (P) Ltd, New Delhi, India
Libro Original o primera edición
Hardcover. Condición: New. 1st Edition. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science. (jacket).
Publicado por Hoboken, Wiley, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Antiquariat Bookfarm, Löbnitz, Alemania
Libro
Hardcover. 1095 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780470227213 Sprache: Englisch Gewicht in Gramm: 950.
Publicado por John Wiley & Sons, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: moluna, Greven, Alemania
Libro
Condición: New. Y. H. HUI, PhD, is the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology.A global perspective on the latest science, technology, and applicationsThe demand for new .
Publicado por John Wiley & Sons Inc, New York, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Grand Eagle Retail, Wilmington, DE, Estados Unidos de America
Libro Original o primera edición
Hardcover. Condición: new. Hardcover. HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Todays consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for todays food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Publicado por John Wiley and Sons Ltd, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
Libro Original o primera edición
Condición: New. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Editor(s): Hui, Y. H. Num Pages: 1096 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 189 x 46. Weight in Grams: 1852. . 2010. 1st Edition. Hardcover. . . . .
Publicado por Wiley, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Books Unplugged, Amherst, NY, Estados Unidos de America
Libro
Condición: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within.
Publicado por Wiley, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Book Deals, Tucson, AZ, Estados Unidos de America
Libro
Condición: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages.
Publicado por John Wiley & Sons Inc, New York, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: CitiRetail, Stevenage, Reino Unido
Libro Original o primera edición
Hardcover. Condición: new. Hardcover. HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Todays consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for todays food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
Publicado por John Wiley & Sons Inc, New York, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: AussieBookSeller, Truganina, VIC, Australia
Libro Original o primera edición
Hardcover. Condición: new. Hardcover. HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Todays consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for todays food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
Publicado por John Wiley and Sons Ltd, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Kennys Bookstore, Olney, MD, Estados Unidos de America
Libro
Condición: New. Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Editor(s): Hui, Y. H. Num Pages: 1096 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 189 x 46. Weight in Grams: 1852. . 2010. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
Publicado por Wiley, 2010
ISBN 10: 0470227214ISBN 13: 9780470227213
Librería: Mispah books, Redhill, SURRE, Reino Unido
Libro
Hardcover. Condición: Like New. Like New. book.