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Principles Food Processing by Heldman Dennis (38 results)
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International EditionCondition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
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Condition: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.
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International Edition
Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.
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International Edition
Condition: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condition: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.
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PRINCIPLES OF FOOD PROCESSING (ORIGINAL PRICE ? 109.99)
Language: English
Published by Springer (India) Private Limited, 2019
ISBN 10: 1071603140 ISBN 13: 9781071603147
Condition: New.
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Principles of Food Processing (Food Science Text Series)
Book 10 of 24: Food Science TextLanguage: English
Published by Springer (edition 1997), 1997
ISBN 10: 0834212692 ISBN 13: 9780834212695
Hardcover. Condition: Very Good. 1997. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Principles of Food Processing (Food Science Texts Series)
Book 10 of 24: Food Science TextSeller: Martin Preuß / Akademische Buchhandlung Woetzel, Kerzenheim, Germany
Association Member: BOEV
Seller rating 5 out of 5 stars
Gebundene Ausgabe. Condition: Wie neu. 288 Seiten Neu; Ungelesen; Rechnung mit Mwst.; Versandfertig am nächsten Tag. Sprache: Englisch Gewicht in Gramm: 700.
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Hardcover. Condition: New. Sealed in publishers shrinkwrap. q1.
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Principles of Food Processing (Food Science Text Series)
Book 10 of 24: Food Science TextSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 50.80
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Principles of Food Processing
Book 10 of 24: Food Science TextSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Principles of Food Processing
Book 10 of 24: Food Science TextSeller: 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.
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Hardcover. Condition: Very Good. EXCELLENT CONDITION!!! No markings. No highlighting. No missing pages. No worn-out pages.
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Principles of food processing (Food Science Texts Series)
Book 10 of 24: Food Science TextSeller: 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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Taschenbuch. Condition: Neu. Principles of Food Processing | Dennis R. Heldman | Taschenbuch | Food Science Text Series | xv | Englisch | 2013 | Springer | EAN 9781461358701 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Principles of Food Processing (Food Science Text Series)
Book 10 of 24: Food Science TextSeller: Books From California, Simi Valley, CA, U.S.A.
Seller rating 4 out of 5 stars
hardcover. Condition: Very Good. Cover and edges may have some wear.
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Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
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Condition: Sehr gut. Zustand: Sehr gut | Seiten: 308 | Sprache: Englisch | Produktart: Bücher | The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.
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Principles of Food Processing (Food Science Text Series)
Book 10 of 24: Food Science TextSeller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 137.84
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Principles of Food Processing
Book 10 of 24: Food Science TextSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 137.83
£ 15 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Condition: New.
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Condition: New.
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Principles of Food Processing
Book 10 of 24: Food Science TextSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
£ 178.99
£ 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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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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Principles of Food Processing
Book 10 of 24: Food Science TextLanguage: English
Published by Aspen Publishers Inc.,U.S., 1997
ISBN 10: 0834212692 ISBN 13: 9780834212695
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. Focuses on common unit operations utilized in modern food processing operations. This book incorporates examples utilizing different food commodities to ensure that the student gains an appreciation of the relationship between commodities and processes. Series: Food Science Text Series. Num Pages: 303 pages, biography. BIC Classification: TDCT. Category: (G) General (US: Trade). Dimension: 266 x 187 x 27. Weight in Grams: 728. . 1997. Hardback. . . . .
