Faubion J M (19 results)
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Fieldwork Is Not What It Used to Be Learning Anthropology`s Method in a Time of Transition
Faubion, James D. (Editor)/ Marcus, George E. (Editor)/ Fischer, Michael M. J. (Foreward By)
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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£ 26.99
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Paperback. Condition: Brand New. 1st edition. 248 pages. 8.90x5.90x0.70 inches. In Stock.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 27.81
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Fieldwork Is Not What It Used to Be Learning Anthropology`s Method in a Time of Transition
Faubion, James D. (Editor)/ Marcus, George E. (Editor)/ Fischer, Michael M. J. (Foreward By)
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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£ 49.24
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Paperback. Condition: Brand New. 1st edition. 248 pages. 8.90x5.90x0.70 inches. In Stock.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 74.99
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Condition: As New. Unread book in perfect condition.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 153.08
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Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 153.35
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Condition: As New. Unread book in perfect condition.
- Softcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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£ 158.32
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Condition: New. In.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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£ 166.28
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Condition: New.
Fieldwork Is Not What It Used to Be : Learning Anthropology's Method in a Time of Transition
Faubion, James D. (EDT); Marcus, George E. (EDT); Fischer, Michael M. J. (FRW)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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£ 190.37
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Condition: New.
More images- Softcover
Seller: preigu, Osnabrück, Germanypreigu
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£ 161.91
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Taschenbuch. Condition: Neu. Dough Rheology and Baked Product Texture | J. M. Faubion (u. a.) | Taschenbuch | 628 S. | Englisch | 2011 | Springer US | EAN 9781461282075 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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£ 245.26
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Condition: New. pp. 624.
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 195.32
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture l…imit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exce…ed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined. 624 pp. Englisch.
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations,… many that exceed the rupture limit dur.
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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£ 187.34
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed t…he rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 624 pp. Englisch.
- Softcover
- Print on Demand
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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£ 261.22
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Condition: New. Print on Demand pp. 624 23:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on White w/Gloss Lam.
- Softcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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£ 268.00
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Condition: New. PRINT ON DEMAND pp. 624.
