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Croguennec Thomas (73 results)
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Couverture souple. Condition: Neuf. 2ème Édition.
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Couverture souple. Condition: Neuf.
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Condition: New. pp. 320.
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Condition: New.
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: 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.
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Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Condition: New. 1st edition NO-PA16APR2015-KAP.
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Milk and Dairy Products: Some Challenges for the Dairy Industry
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: New. pp. 320.
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Condition: New. pp. 320.
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Handbook of Food Science and Technology 3
Published by ISTE Ltd and John Wiley and Sons Inc, 2016
ISBN 10: 1848219342 ISBN 13: 9781848219342
Language: English
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Condition: As New. Unread book in perfect condition.
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Milk and Dairy Products: Some Challenges for the Dairy Industry
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Milk and Dairy Products: Some Challenges for the Dairy Industry (ISTE Consignment)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
Condition: New. In.
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Softcover. Condition: Très bon. Ancien livre de bibliothèque avec équipements. Edition 2006. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2006. Ammareal gives back up to 15% of this item's net price to charity organizations.
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Handbook of Food Science and Technology 3 : Food Biochemistry and Technology
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Handbook of Food Science and Technology 2 : Food Process Engineering and Packaging
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Hardcover. Condition: new. Hardcover. Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing the advances in infant milk formula to best mimic breastfeeding and the in vitro models that study newborn digestion, ii) combining tradition and new consumer expectations on emblematic dairy products, such as yogurt and fermented milk products, iii) defining optimal cheese-making practices to control both cheese quality and yield, iv) outlining the current research approaches to meet consumactor demands, as well as those dealing with v) the fouling and cleaning of dairy equipment in a context of increasingly constrained water and energy use. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Milk and Dairy Products: Some Challenges for the Dairy Industry
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Handbook of Food Science and Technology 1 (Hardcover)
Published by ISTE Ltd and John Wiley & Sons Inc, London, 2016
ISBN 10: 1848219326 ISBN 13: 9781848219328
Language: English
Hardcover. Condition: new. Hardcover. This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality. This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Handbook of Food Science and Technology 3 (Hardcover)
Published by ISTE Ltd and John Wiley & Sons Inc, London, 2016
ISBN 10: 1848219342 ISBN 13: 9781848219342
Language: English
Hardcover. Condition: new. Hardcover. This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
