Zeynep Hicsasmaz (8 results)
Language: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: New.
Language: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: New.
Language: English
Published by Springer 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
£ 55.56
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Condition: As New. Unread book in perfect condition.
Language: English
Published by Springer Verlag 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
Seller: Revaluation Books, Exeter, , United KingdomRevaluation Books
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Paperback. Condition: Brand New. 55 pages. 9.25x6.25x0.25 inches. In Stock.
Language: English
Published by Springer New York, Springer US 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular f…ood. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods.
Language: English
Published by Springer New York Jun 2013 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best wit…h a particular food. This Brief will first discuss in depth the need to correctly measure the pore structure of foods and then will identify and describe in detail the current methods available to measure food porosity. Finally, it will review the applications of these various methods. 60 pp. Englisch.
Language: English
Published by Springer New York 2013
Series: SpringerBriefs in Food, Health, and Nutrition, Book 13 of 43. Book 13 of 43 - SpringerBriefs in Food, Health, and Nutrition
- Softcover
- Print on Demand
Seller: moluna, Greven, , Germanymoluna
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Kartoniert / Broschiert. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what ty…pes of food processes will work best with a particular food. This.
