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Modler Wayne (39 results)
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title!
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Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,800grams, ISBN:9780471297857.
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Food Proteins: Properties and Charakterization (Food Science & Technology) Nakai, Shuryo and Modler, H. W.
Language: English
Published by Wiley-VCH Verlag GmbH, 1996
ISBN 10: 1560816910 ISBN 13: 9781560816911
Hardcover Apr 01, 1996. Condition: gebraucht; wie neu.
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Food Proteins
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.
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Condition: new.
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Food Proteins : Processing Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 169.89
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Condition: As New. Unread book in perfect condition.
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Food Proteins: Processing Applications
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 181.20
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Food Proteins : Processing Applications
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 186.35
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Condition: Sehr gut. Zustand: Sehr gut | Seiten: 544 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Condition: New. pp. xiv + 390 Illus.
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Condition: New. pp. xiv + 390.
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Food Proteins
Language: English
Published by John Wiley & Sons Inc, 1999
ISBN 10: 0471297852 ISBN 13: 9780471297857
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
First Edition
Condition: New. This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 390 pages, Ill. BIC Classification: KNDF; PDG; TDCT. Category: (P) Professional & Vocational. Dimension: 243 x 167 x 28. Weight in Grams: 764. . 1999. 1st Edition. Hardcover. . . . .
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Condition: New. This truly is an essential guide for scientists.an indispensable resource for food chemists, scientists, nutrition researchers, and government researchers and inspectors. (Bioseparation, Vol. 9, No. 4, 2000) .an invaluable source of information and an.
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Hardcover. Condition: Brand New. 1st edition. 390 pages. 9.25x6.25x1.25 inches. In Stock.
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Food Proteins
Language: English
Published by John Wiley & Sons Inc, 1999
ISBN 10: 0471297852 ISBN 13: 9780471297857
Condition: New. This book covers the information required for improving the quality of food protein products. It explores the relationships between the structures, functions, and the chemical and physical properties of different food proteins, emphasizing their most useful applications as well as protein behavior during processing. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 390 pages, Ill. BIC Classification: KNDF; PDG; TDCT. Category: (P) Professional & Vocational. Dimension: 243 x 167 x 28. Weight in Grams: 764. . 1999. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
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Buch. Condition: Neu. Neuware - Dieses Buch konzentriert sich sowohl auf die chemischen und physikalischen Eigenschaften von Nahrungsmittelproteinen als auch auf deren Anwendung in der Lebensmitteltechnologie. Behandelt werden Aspekte der Verarbeitung von Milch, Fleisch, Geflügel, Eiern, Sojabohnen und Getreide sowie der Brotherstellung. Hier finden Sie viele neue Ideen für sinnvolle Forschungsarbeiten auf dem Gebiet der Proteine und Enzyme! (10/99).
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Food Proteins
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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Food Proteins: Properties and Characterization Food Science and Technology
Seller: books4less (Versandantiquariat Petra Gros GmbH & Co. KG), Welling, Germany
Seller rating 5 out of 5 stars
gebundene Ausgabe. Condition: Gut. 544 Seiten Das Buch befindet sich in einem ordentlich erhaltenen Zustand. In ENGLISCHER Sprache. Sprache: Englisch Gewicht in Gramm: 985.
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Condition: new.
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Condition: New.
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Food Proteins : Properties and Characterization
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 309.99
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Condition: As New. Unread book in perfect condition.
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Food Proteins: Properties and Characterization (Food Science and Technology)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 327.25
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Food Proteins : Properties and Characterization
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 331.63
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: As New. Unread book in perfect condition.
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Food Proteins: Properties and Characterization (Food Science and Technology)
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
First Edition
Condition: New. This book covers the basics of protein chemistry and protein characterization and the properties of different food proteins. This work assists food chemists to apply modern protein chemistry to understand protein behaviour during food processing. The companion 2nd volume addresses commercial applications of food proteins. Editor(s): Nakai, Shuryo; Modler, H. Wayne. Num Pages: 560 pages, black & white illustrations. BIC Classification: PSBC; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 234 x 163 x 41. Weight in Grams: 1018. . 1996. 1st Edition. hardcover. . . . .
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Gebunden. Condition: New. Food Proteins Properties and Characterization Edited by Shuryo Nakai H. Wayne Modler Food Proteins covers the basic theory and fundamental concepts necessary for an understanding of modern food protein chemistry. The authors discuss the chemical and physica.
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Condition: New. pp. 560.
