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Physicochemical Aspects Food Engineering (26 results)
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Physicochemical Aspects of Food Engineering and Processing (Contemporary Food Engineering).
Seller: Universitätsbuchhandlung Herta Hold GmbH, Berlin, Germany
Association Member: GIAQ ILAB VDA
Seller rating 4 out of 5 stars
First Edition
1st ed. 25 x 5 cm. 382 pages. HC Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Condition: New.
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Physicochemical Aspects of Food Engineering and Processing
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Condition: New.
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Physicochemical Aspects of Food Engineering and Processing
Language: English
Published by Taylor & Francis Ltd, 2019
ISBN 10: 036738373X ISBN 13: 9780367383732
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Physicochemical Aspects of Food Engineering and Processing
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Condition: New. 1st edition NO-PA16APR2015-KAP.
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PF. Condition: New.
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Physicochemical Aspects of Food Engineering and Processing
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 83.05
£ 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: New.
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Paperback. Condition: Brand New. 382 pages. 9.25x6.14x0.91 inches. In Stock.
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Physicochemical Aspects of Food Engineering and Processing
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Physicochemical Aspects of Food Engineering and Processing
Language: English
Published by Taylor & Francis Group, 2010
ISBN 10: 1420082418 ISBN 13: 9781420082418
Condition: New. pp. 382.
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Physicochemical Aspects of Food Engineering and Processing
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Hardcover. Condition: Brand New. 1st edition. 382 pages. 9.25x6.00x0.75 inches. In Stock.
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Physicochemical Aspects of Food Engineering and Processing
Language: English
Published by Taylor & Francis Group, 2010
ISBN 10: 1420082418 ISBN 13: 9781420082418
Condition: New. pp. 382.
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Physicochemical Aspects of Food Engineering and Processing
Language: English
Published by Taylor & Francis Ltd, 2019
ISBN 10: 036738373X ISBN 13: 9780367383732
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Physicochemical Aspects of Food Engineering and Processing
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 84.30
£ 5.02 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. The first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.
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Physicochemical Aspects of Food Engineering and Processing
Language: English
Published by Taylor & Francis Group, 2010
ISBN 10: 1420082418 ISBN 13: 9781420082418
Condition: New. pp. 382 This item is printed on demand.
