Order Total (1 Item Items):
Shipping Destination:
Keith Cadwallader (45 results)
Skip to main search results
Search filters
Product Type
- All Product Types
- Books (45)
- Magazines & Periodicals (No further results match this refinement)
- Comics (No further results match this refinement)
- Sheet Music (No further results match this refinement)
- Art, Prints & Posters (No further results match this refinement)
- Photographs (No further results match this refinement)
- Maps (No further results match this refinement)
- Manuscripts & Paper Collectibles (No further results match this refinement)
Condition Learn more
- New (32)
- As New, Fine or Near Fine (10)
- Very Good or Good (2)
- Fair or Poor (No further results match this refinement)
- As Described (1)
Binding
Collectible Attributes
- First Edition (2)
- Signed (No further results match this refinement)
- Dust Jacket (No further results match this refinement)
- Seller-Supplied Images (14)
- Not Print on Demand (28)
Language (1)
Free Shipping
Seller Location
Seller Rating
-
Soy for the Last Minute Chef
Language: English
Published by Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. 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.
-
Soy for the Last Minute Chef (Spiral-bound)
Language: English
Published by Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Paperback. Condition: New. New/Old Bookstore Stock. Minor Retail Shelf Wear. 100% Satisfaction Guarantee.
-
Soy for the Last Minute Chef
Language: English
Published by Illinois Center for Soy Foods, 2004
ISBN 10: 1883097495 ISBN 13: 9781883097493
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Like New condition. A near perfect copy that may have very minor cosmetic defects.
-
Freshness and Shelf Life of Foods
Language: English
Published by Amer Chemical Society, Washington, D.C., U.S.A., 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Seller: P.C. Schmidt, Bookseller, Kettering, OH, U.S.A.
Seller rating 4 out of 5 stars
First Edition
Hardcover. Condition: As New. First Edition. as new hardcover; a solid copy ; SATISFACTION GUARANTEED; Size: 6 x 9".
-
Freshness and Shelf Life of Foods (ACS Symposium Series (No. 836))
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. some shelfwear/edgewear but still NICE! - may have remainder mark or previous owner's name Standard-sized.
-
Headspace analysis of foods and flavors. Theory and practice ; [proceedings of the American Chemical Society, held August 23 - 27, 1988, in Boston, Massachusetts.
Language: English
Published by New York, Kluwer Academic/Plenum Publishers, 2001
ISBN 10: 0306465612 ISBN 13: 9780306465611
Hardcover. 212 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. 9780306465611 Sprache: Englisch Gewicht in Gramm: 1200.
-
FLAVOR OF DAIRY PRODUCTS
Language: English
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
-
Flavor of Dairy Products (ACS Symposium)
Language: English
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 72.16
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
-
Freshness and Shelf Life of Foods (Acs Symposium Series)
Language: English
Published by American Chemical Society, 2002
ISBN 10: 0841238014 ISBN 13: 9780841238015
Condition: New. Satisfaction Guaranteed or your money back.
-
Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology)
Book 110 of 544: Advances in Experimental Medicine and BiologySeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 96.15
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
-
Headspace Analysis of Foods and Flavors: Theory and Practice (Advances in Experimental Medicine and Biology, 488)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 96.15
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
-
Condition: New.
-
Headspace Analysis of Foods and Flavors : Theory and Practice
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
-
Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" ¿ Aubrey Parsons, governing council member, International Union for Food Science and Technology.
-
Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. "This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" ¿ Aubrey Parsons, governing council member, International Union for Food Science and Technology.
-
Condition: New. pp. 230.
-
Condition: New. pp. 228.
-
Paperback. Condition: Brand New. 224 pages. 9.25x6.10x0.52 inches. In Stock.
-
Flavor of Dairy Products (Acs Symposium Series)
Language: English
Published by American Chemical Society, 2007
ISBN 10: 0841239681 ISBN 13: 9780841239685
Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
-
Taschenbuch. Condition: Neu. Headspace Analysis of Foods and Flavors | Theory and Practice | Russell L. Rouseff (u. a.) | Taschenbuch | xii | Englisch | 2012 | Springer | EAN 9781461354604 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
-
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
-
Headspace Analysis of Foods and Flavors : Theory and Practice
Language: English
Published by Springer US, Copernicus, 2001
ISBN 10: 0306465612 ISBN 13: 9780306465611
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. 'This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!' - Aubrey Parsons, governing council member, International Union for Food Science and Technology.
-
Headspace Analysis of Foods and Flavors : Theory and Practice
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 144.99
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
-
Hardcover. Condition: Like New. Like New. book.
-
Paperback. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
-
Condition: As New. Unread book in perfect condition.
-
Condition: Sehr gut. Zustand: Sehr gut | Seiten: 424 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
-
Chemistry, Texture, and Flavor of Soy (ACS Symposium Series, 1059)
Language: English
Published by American Chemical Society, 2011
ISBN 10: 0841225613 ISBN 13: 9780841225619
hardcover. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
-
Condition: new. Questo è un articolo print on demand.
-
Flavor of Dairy Products 971 ACS Symposium
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 4 out of 5 stars
£ 75.18
£ 5.02 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
