9780306480713 - Quality of Fresh and Processed Foods: 542 (advances in Experimental Medicine and Biology, 542) (12 results)
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United KingdomPhatpocket Limited
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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.
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.Romtrade Corp.
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£ 120.67
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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.
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Basi6 International, Irving, TX, U.S.A.Basi6 International
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£ 122.30
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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£ 177.82
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Condition: Used. pp. 364 Index.
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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£ 185.08
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Condition: Used. pp. 364 Illus.
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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Condition: Used. pp. 364.
Language: English
Published by Springer, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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Quality of Fresh and Processed Foods
Shahidi, Fereidoon|Spanier, Arthur M.|Ho, Chi-Tang|Braggins, Terry
Language: English
Published by Springer US, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: moluna, Greven, Germanymoluna
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£ 199.01
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Gebunden. Condition: New. Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to chang.
Language: English
Published by Springer, 2005
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
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£ 219.00
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Language: English
Published by Springer US, Copernicus, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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£ 225.66
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to change…s in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
Language: English
Published by Springer US Dez 2003, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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£ 197.33
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality ma…y lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry. 362 pp. Englisch.
Language: English
Published by Springer US, Copernicus Dez 2003, 2003
Series: Book 124 of 544 - Advances in Experimental Medicine and Biology
- Hardcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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£ 217.14
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Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may le…ad to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 362 pp. Englisch.
