Order Total (1 Item Items):
Shipping Destination:
9780306480713 - Quality of Fresh and Processed Foods: 542 Advances in Experimental Medicine and Biology, 542 (15 results)
Skip to main search results
Search filters
Product Type
- All Product Types
- Books (15)
- Magazines & Periodicals (No further results match this refinement)
- Comics (No further results match this refinement)
- Sheet Music (No further results match this refinement)
- Art, Prints & Posters (No further results match this refinement)
- Photographs (No further results match this refinement)
- Maps (No further results match this refinement)
- Manuscripts & Paper Collectibles (No further results match this refinement)
Condition Learn more
- New (8)
- As New, Fine or Near Fine (2)
- Very Good or Good (2)
- Fair or Poor (No further results match this refinement)
- As Described (3)
Binding
- All Bindings
- Hardcover (15)
- Softcover (No further results match this refinement)
Collectible Attributes
- First Edition (No further results match this refinement)
- Signed (No further results match this refinement)
- Dust Jacket (No further results match this refinement)
- Seller-Supplied Images (4)
- Not Print on Demand (13)
Language (1)
Free Shipping
Seller Location
Seller Rating
-
![Stock image for Quality of Fresh and Processed Foods [Advances in Experimental Medicine and Biology, Volume 542] for sale by Tiber Books](https://pictures.abebooks.com/isbn/9780306480713-uk-300.jpg)
Quality of Fresh and Processed Foods [Advances in Experimental Medicine and Biology, Volume 542]
Book 124 of 544: Advances in Experimental Medicine and BiologyLanguage: English
Published by Kluwer Academic / Plenum Publishers, NY, 2004
ISBN 10: 0306480719 ISBN 13: 9780306480713
Hardcover. Condition: Good. . . . . 8vo, hardcover, no dj. Good condition. NOT ex-library. Contents bright, crisp & clean, unread. Neatly tape-reinforced board edge, otherwise would be As New. ix, 345 p., illus.
-
Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology, 542)
Book 124 of 544: Advances in Experimental Medicine and BiologySeller: 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.
-
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.
-
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
-
Condition: Used. pp. 364 Index.
-
Condition: Used. pp. 364 Illus.
-
Condition: Used. pp. 364.
-
-
Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology, 542)
Book 124 of 544: Advances in Experimental Medicine and BiologySeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 209.52
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
-
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.
-
Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
-
Condition: As New. Unread book in perfect condition.
-
Quality of Fresh and Processed Foods
Book 124 of 544: Advances in Experimental Medicine and BiologyLanguage: English
Published by Springer US, Copernicus, 2003
ISBN 10: 0306480719 ISBN 13: 9780306480713
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 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.
-
Quality of Fresh and Processed Foods
Book 124 of 544: Advances in Experimental Medicine and BiologyLanguage: English
Published by Springer US Dez 2003, 2003
ISBN 10: 0306480719 ISBN 13: 9780306480713
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 -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 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.
-
Quality of Fresh and Processed Foods
Book 124 of 544: Advances in Experimental Medicine and BiologyLanguage: English
Published by Springer US, Copernicus Dez 2003, 2003
ISBN 10: 0306480719 ISBN 13: 9780306480713
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
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 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.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 362 pp. Englisch.
