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9780080531823 - Food Flavors - Grāmatas

Food Flavors (?)

Piegādes no: VācijaGrāmata ir angļu valodāJauna grāmataeBook, e-Book, digitālo grāmatuprodukta lejuplāde
ISBN:

9780080531823 (?) vai 0080531822

, angļu valodā, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Jauns, ebook, digitālās lejupielādes
478,89(bez saistībām)
plus piegāde
No pārdevēja/arheologs
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Pārdevējs pasūtījuma numurs: 15167836
Platformas pasūtījuma numurs Ebook.de (EB): 563607310
Kategorija: eBooks > Sachthemen Ratgeber > Technik
Atslēgvārdi: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Datus no 09.06.2016 10:31h
ISBN (alternatīva apzīmējumus): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Grāmatas

Food Flavors: Generation, Analysis and Process Influence (?)

Piegādes no: NīderlandeGrāmata ir angļu valodāJauna grāmata
ISBN:

9780080531823 (?) vai 0080531822

, angļu valodā, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, Jauns
411,44 (US$ 505,95)¹(bezmaksas piegāde, bez saistībām)
Stock
No pārdevēja/arheologs
Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Vairāk…
Pārdevējs pasūtījuma numurs: EST_GLB_BS-SKU-9780080531823_SDRM
Platformas pasūtījuma numurs Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Datus no 13.03.2018 12:06h
ISBN (alternatīva apzīmējumus): 0-08-053182-2, 978-0-08-053182-3

9780080531823

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