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Micro-Facts : The Working Companion for Food Microbiologists
Language: English
Published by Royal Society of Chemistry, The, 2007
ISBN 10: 1905224435 ISBN 13: 9781905224432
Seller: Better World Books Ltd, Dunfermline, United Kingdom
Seller rating 5 out of 5 stars
Condition: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Genealogists' Magazine: Journal of the Society of Genealogists, Volume 25, Number 4 (December 1995)
Published by Society of Genealogists, London, 1995
Softcover. Stapled binding is sound. Pages bright and clean. Wrappers have light handling wear. Contents: Razzell, The growth of population in eighteenth century England - a critical reappraisal. Stafford, Adoption and its records. Wareing, Marks, signatures and stamps - the social rise of an emigraiton agent in later-Stuart London. Somerrset wills. Pratt, Mary Cannovan - life as a pre-famine Irish immigrant in Liverpool. Prandy, The family, occupation and social stratification - an interim report. Columns, regular features. 8.25" tall; 40 pages. Very Good in No Dust Jacket dust jacket.
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Micro-facts: A Working Companion for Food Microbiologists
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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The Cook's Book: Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs, Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter
Language: English
Published by Dorling Kindersley Publishers Lt, 2005
ISBN 10: 1405303379 ISBN 13: 9781405303378
Hardcover. Condition: Used; Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
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The Cook's Book: Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs, Including Marcus Wareing, Shaun Hill, Ken Hom and Charlie Trotter
Language: English
Published by Dorling Kindersley Publishers Lt, 2005
ISBN 10: 1405303379 ISBN 13: 9781405303378
Hardcover. Condition: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
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MICRO-FACTS : THE WORKING COMPANION FOR FOOD MICORBIOLOGISTS
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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MICRO-FACTS : THE WORKING COMPANION FOR FOOD MICORBIOLOGISTS
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Micro-Facts
Language: English
Published by Royal Society of Chemistry RSC, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. pp. ix + 339.
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Micro-Facts
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. pp. ix + 339.
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Micro-Facts
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. pp. ix + 339.
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Micro Facts The Working Companion For Food Microbiologists
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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MICRO FACTS THE WORKING COMPANION FOR FOOD MICROBIOLOGISTS
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Micro Facts The Working Companion For Food Microbiologists
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Condition: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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HACCP: A Toolkit for Implementation
Language: English
Published by Royal Society of Chemistry, 2010
ISBN 10: 1905224974 ISBN 13: 9781905224975
hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Micro-facts: A Working Companion for Food Microbiologists
Language: English
Published by Royal Society of Chemistry, 2008
ISBN 10: 1905224435 ISBN 13: 9781905224432
Paperback. Condition: Like New. Like New. book.
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The Stability and Shelf-Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing 2016-05-02, 2016
ISBN 10: 0081004354 ISBN 13: 9780081004357
£ 177.71
£ 15.49 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardcover. Condition: New.
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Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 236.82
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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The Stability and Shelf Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 244.35
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: As New. Unread book in perfect condition.
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Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 270.50
£ 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: New. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a.
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Condition: new. Questo è un articolo print on demand.
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The Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2016
ISBN 10: 0081004354 ISBN 13: 9780081004357
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Englisch.
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Hardcover. Condition: Brand New. 2nd edition. 960 pages. 9.00x6.25x1.25 inches. In Stock. This item is printed on demand.
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The Stability and Shelf Life of Food
Book 219 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2016
ISBN 10: 0081004354 ISBN 13: 9780081004357
Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.
