Santerre C (45 results)

Hardcover. Condition: Fine. First Edition. Hardcover in red pebbly boards with paper reproduction inset onto front. 4to. First printing. Condition is As New, with small inked name of former owner on front endpage. Postcards of people and places from around the Nantes region of France. All plates in black-and-white. Captions and text are in French. 320 pp. Heavy--may require additional postage if shipped other than domestic media mail.…

Cartonné. In-4 (18,7 x 27,5 cm), cartonné, 320 pages, iconographie en noir et blanc ; petite déchirure sans manque en queue du premier plat, par ailleurs bon état. Livraison a domicile (La Poste) ou en Mondial Relay sur simple demande.

Condition: New. pp. 182.

Paperback. Condition: Brand New. reprint edition. 180 pages. 9.02x5.98x0.70 inches. In Stock.

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Flavorwise and texturewise pecans are the 'Queen of the Edible Nuts. ' This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some 'fine' products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.…

Condition: Very Good. Very Good++; Hardcover; Close to new condition; Covers are still glossy with "straight" edge-corners; Unblemished textblock edges; The endpapers and all text pages are bright and unmarked; Binding is tight with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); Red covers with title in white lettering; 1994, Springer-Verlag Publishing; 164 pages; "Pecan Technology," by C.R. Santerre.…

Condition: New.

Condition: New.

Taschenbuch. Condition: Neu. Pecan Technology | C. Santerre | Taschenbuch | xiv | Englisch | 2012 | Springer | EAN 9789401095945 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Condition: New. pp. 184.

Condition: New. pp. 188.

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Flavorwise and texturewise pecans are the 'Queen of the Edible Nuts. ' This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some 'fine' products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.…

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Flavorwise and texturewise pecans are the 'Queen of the Edible Nuts. ' This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some 'fine' products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.…

hardcover. Condition: New. In shrink wrap. Looks like an interesting title.

Paperback. Condition: Brand New. 178 pages. 8.90x5.91x0.47 inches. In Stock.

Taschenbuch. Condition: Neu. Pecan Technology | C. R. Santerre | Taschenbuch | xiv | Englisch | 2012 | Springer | EAN 9781461360117 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Flavorwise and texturewise pecans are the "Queen of the Edible Nuts. " This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some "fine" products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling.…

Revue du Palais de la Découverte - Numéro spécial 21 - Juillet 1981 - In-8, broché, 352 pages, volume dense, tableaux, plans, corbes, cartes (.) Production végétale, Animale, conservation et transformation des aliments, physiologie de la nutrition et pathologie de la malnitrition, histoire, économie, sociologie. Bel exemplaire. R Conférences présentées à l'occasion du 99e Congrès de l'Association Française pour l'Avancement des Sciences à Amiens du 8 au 12 septembre 1980 Collectif : - A l'occasion de conférences Amiens, numéro spécial de la revue. Mise à jour du Samedi 20 août 2026. Paiement PayPal immédiat. Mondial Relay pour : France, Angleterre, Allemagne, Autriche, Belgique, Espagne, Italie, Portugal, Luxembourg, Pays-Bas, Pologne (Communiquer votre point ou locker si connu). Une participation supplémentaire peut être demandée pour les colis lourds hors France où les envois compris entre 5 et 25 kg sont dégressifs : 2 à 4 kilogrammes - 7.99 / 5 à 10 kg - 15.99 / 15 -25 kg - 25.99. Certaines de nos collections ( Vian, Céline, Camus (.) peuvent être expédiées en Franco de port. Pour l'international hors Europe (Suisse, Canada, Japon, Etats-Unis, les frais d'expéditions peuvent varier selon le poids (mise à jour : 1 juin 2026). …

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

NANTES - Editions L.N.G. - 1983 - In-4 - .Cartonnage souple éditeur illustré en couleurs - illustrations en texte - 320 pages - . Bon état. Livres.

NANTES? Ed. L.N.G. - 1983 - In-8 cartonnage éditeur illustré - Reproduction de 520 cartes postales anciennes - 3220 pages - Neuf Livres.

grand in-8, cartonnage , 218p, bé.

Couverture rigide. Condition: bon. RO30363327: 1983. In-4. Cartonné. Bon état, Couv. convenable, Dos satisfaisant, Intérieur frais. 320 pages. Envoi en page de faux-titre. 520 reproductions de cartes postales anciennes. Quelques rousseurs en tranches. . . . Classification Dewey : 908.4416-Régionalisme : Pays-de-Loire. …

NANTES - Editions L.N.G. - 1983. 320 pages. Cartonnage éditeur illustré en couleurs. Bon état.

Condition: new. Questo è un articolo print on demand.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Flavorwise and texturewise pecans are the 'Queen of the Edible Nuts. ' This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available only in limited supply. Pecans are among the nuts highest in oil content. In general, the varieties of nuts with the highest oil content are also rich in flavor and tender in texture. Some varieties of pecans (i. e. , Schley and Curtis) have been shown to contain as much as 76% oil. The oil in pecans is highly unsaturated, which means it is desirable from a nutritional standpoint but that it is also highly susceptible to oxidation which can cause pecans to tum stale and rancid. Pecans used in confections, bakery goods, cereals, or in snacks are more subject to staleness and rancidity than most nuts because these products are often stored at ambient temperatures. For this reason, pecans are considered to be semi-perishable and are not used in some 'fine' products due to their limited shelf-life. Research at the Georgia Experiment Station has shown that raw pecans or most pecan products may be held in good condition for more than 20 years if freezing is the mode of preservation. However, development of new products demands that pecans be stored at ambient temperatures for extended intervals. Pecan 'meat' is easily bruised during shelling and handling. 180 pp. Englisch.…

Condition: New. Print on Demand pp. 182 23:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on White w/Gloss Lam.

Condition: new. Questo è un articolo print on demand.

Condition: New. PRINT ON DEMAND pp. 182.

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Flavorwise and texturewise pecans are the Queen of the Edible Nuts. This has been verified by salters, bakers, confectioners and ice cream manufacturers in America and western Europe. Hickory nuts and macadamia nuts are close behind, but are available on. …