Articles liés à Introduction to Food Engineering
Synopsis
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos des auteurs
R. Paul Singh is a Distinguished Professor Emeritus of Food Engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education.”
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Acheter neuf
Afficher cet article
EUR 96,60
EUR 11 expédition depuis Allemagne vers France
Destinations, frais et délaisRésultats de recherche pour Introduction to Food Engineering
Image d'archives
Introduction to Food Engineering
Edité par
Elsevier Science & Technology, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Couverture rigide
Vendeur : Better World Books Ltd, Dunfermline, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. N° de réf. du vendeur 46675125-20
Quantité disponible : 3 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Edité par
Academic Press, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Paperback
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR014404577
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Introduction to Food Engineering
Edité par
Academic Press, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Couverture rigide
Vendeur : Zoom Books Company, Lynden, WA, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. N° de réf. du vendeur ZBV.0123985307.VG
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Introduction to Food Engineering
Edité par
Academic Press, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Couverture rigide
Vendeur : Goodbooks Company, Springdale, AR, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : good. Has a sturdy binding with some shelf wear. May have some markings or highlighting. Used copies may not include access codes or Cd's. Slight bending may be present. N° de réf. du vendeur GBV.0123985307.G
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering
Edité par
Elsevier Science & Technology, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Couverture rigide
Vendeur : TextbookRush, Grandview Heights, OH, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : Very Good. Ships SAME or NEXT business day. We Ship to APO/FPO addr. Choose EXPEDITED shipping and receive in 2-5 business days within the United States. See our member profile for customer support contact info. We have an easy return policy. N° de réf. du vendeur 55181916
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering
Edité par
Elsevier Science, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Couverture rigide
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
HRD. Etat : Used - Good. Used Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur P2-9780123985309
Quantité disponible : 4 disponible(s)
Image fournie par le vendeur
Introduction to Food Engineering
Edité par
Academic Press Jan 2014, 2014
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Neuf
Couverture rigide
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Englisch. N° de réf. du vendeur 9780123985309
Quantité disponible : 2 disponible(s)
Image fournie par le vendeur
Introduction to Food Engineering
impression à la demandeVendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. N° de réf. du vendeur 9780123985309
Quantité disponible : 2 disponible(s)
Image d'archives
Introduction to Food Engineering (Food Science and Technology)
Vendeur : Toscana Books, AUSTIN, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. N° de réf. du vendeur Scanned0123985307
Quantité disponible : 1 disponible(s)
Image d'archives
Introduction to Food Engineering
Edité par
Elsevier Science, 2013
ISBN 10 : 0123985307
ISBN 13 : 9780123985309
Ancien ou d'occasion
Couverture rigide
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
HRD. Etat : Used - Good. Used Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur P2-9780123985309
Quantité disponible : 4 disponible(s)