Kumar Vinay Promod (11 results)
- Softcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contact seller5-star sellerCondition: New
£ 41.60
Free ShippingShips within U.S.A.Quantity: Over 20 available
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
£ 43.41
Free ShippingShips within U.S.A.Quantity: Over 20 available
Condition: New.
- Softcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
£ 39.29
£ 3.29 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- More images
- Softcover
Seller: preigu, Osnabrück, Germanypreigu
Contact seller5-star sellerCondition: New
£ 34.82
£ 59.99 shippingShips from Germany to U.S.A.Quantity: 5 available
Taschenbuch. Condition: Neu. FORMULATION OF WHEY BASED READY-TO-SERVE FRUIT BEVERAGES | K. Vinay Promod Kumar | Taschenbuch | Englisch | 2025 | LAP LAMBERT Academic Publishing | EAN 9786208451806 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[…dot]de | Anbieter: preigu.
Language: English
Published by LAP LAMBERT Academic Publishing Jun 2025, 2025
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
Contact seller5-star sellerCondition: New
£ 38.75
£ 19.71 shippingShips from Germany to U.S.A.Quantity: 2 available
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 72 pp. Englisch.
- Softcover
- Print on Demand
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
Contact seller4-star sellerCondition: New
£ 72.01
£ 6.50 shippingShips from United Kingdom to U.S.A.Quantity: 4 available
Condition: New. Print on Demand.
- Softcover
- Print on Demand
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
£ 75.80
£ 3.00 shippingShips within U.S.A.Quantity: 4 available
Condition: New. Print on Demand.
- Softcover
- Print on Demand
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
Contact seller5-star sellerCondition: New
£ 42.99
£ 37.00 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. Whey based beverages with different concentrations of tomato and sweet orange juice and standard ingredients of RTS beverage were prepared. These beverages were analyzed for physico chemical parameters like pH, acidity, TSS, ascorbic acid, total sugars, reducing sugars, lycopene, microbial q…uality (bacteria, yeast, and mold), shelf life and acceptability. The beverages were stored till spoilage and analysis was carried out at 15 days interval.The results indicated that on storage, acidity and reducing sugars increased significantly whereas pH, total sugars, ascorbic acid and lycopene decreased significantly in all the treatments. TSS did not change appreciably during storage and no microbial growth was observed up to 30 days but from then onwards yeast and mold growth was observed. Scores for all sensory parameters decreased with the increase in storage period. Significant decrease in scores was observed after 45 days to 60 days of storage. The best treatment was found to be whey: tomato (65:35) of all the whey based tomato RTS beverage and whey: sweet orange (65:35) of all whey based sweet orange RTS beverage. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
- Softcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
Contact seller4-star sellerCondition: New
£ 73.99
£ 8.53 shippingShips from Germany to U.S.A.Quantity: 4 available
Condition: New. PRINT ON DEMAND.
- More images
Language: English
Published by LAP LAMBERT Academic Publishing Jun 2025, 2025
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
Contact seller5-star sellerCondition: New
£ 38.75
£ 51.42 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Whey based beverages with different concentrations of tomato and sweet orange juice and standard ingredients of RTS beverage were prepared. These beverages were analyzed for physico chemical parameters like pH, acidity, TSS, ascorbic ac…id, total sugars, reducing sugars, lycopene, microbial quality (bacteria, yeast, and mold), shelf life and acceptability. The beverages were stored till spoilage and analysis was carried out at 15 days interval.The results indicated that on storage, acidity and reducing sugars increased significantly whereas pH, total sugars, ascorbic acid and lycopene decreased significantly in all the treatments. TSS did not change appreciably during storage and no microbial growth was observed up to 30 days but from then onwards yeast and mold growth was observed. Scores for all sensory parameters decreased with the increase in storage period. Significant decrease in scores was observed after 45 days to 60 days of storage. The best treatment was found to be whey: tomato (65:35) of all the whey based tomato RTS beverage and whey: sweet orange (65:35) of all whey based sweet orange RTS beverage.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Englisch.
- More images
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
£ 39.36
£ 51.96 shippingShips from Germany to U.S.A.Quantity: 2 available
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Whey based beverages with different concentrations of tomato and sweet orange juice and standard ingredients of RTS beverage were prepared. These beverages were analyzed for physico chemical parameters like pH, acidity, TSS, ascorbic aci…d, total sugars, reducing sugars, lycopene, microbial quality (bacteria, yeast, and mold), shelf life and acceptability. The beverages were stored till spoilage and analysis was carried out at 15 days interval.The results indicated that on storage, acidity and reducing sugars increased significantly whereas pH, total sugars, ascorbic acid and lycopene decreased significantly in all the treatments. TSS did not change appreciably during storage and no microbial growth was observed up to 30 days but from then onwards yeast and mold growth was observed. Scores for all sensory parameters decreased with the increase in storage period. Significant decrease in scores was observed after 45 days to 60 days of storage. The best treatment was found to be whey: tomato (65:35) of all the whey based tomato RTS beverage and whey: sweet orange (65:35) of all whey based sweet orange RTS beverage.
