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Edité par Springer, 1999
ISBN 10 : 0306461161ISBN 13 : 9780306461163
Vendeur : Phatpocket Limited, Waltham Abbey, HERTS, Royaume-Uni
Livre
Etat : Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, and may have sticker on cover, 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.
Edité par Springer US, 1999
ISBN 10 : 0306461161ISBN 13 : 9780306461163
Vendeur : Buchpark, Trebbin, Allemagne
Livre
Etat : Sehr gut. 1999. Neubindung, Buchschnitt leicht verkürzt, Buchrücken leicht angestoßen 3030627/12.
Edité par Springer, 2012
ISBN 10 : 1461371449ISBN 13 : 9781461371441
Vendeur : booksXpress, Bayonne, NJ, Etats-Unis
Livre
Soft Cover. Etat : new.
Edité par Springer, 1999
ISBN 10 : 0306461161ISBN 13 : 9780306461163
Vendeur : booksXpress, Bayonne, NJ, Etats-Unis
Livre
Hardcover. Etat : new.
Edité par Springer, 1999
ISBN 10 : 0306461161ISBN 13 : 9780306461163
Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis
Livre
Etat : New.
Edité par Springer US Nov 2012, 2012
ISBN 10 : 1461371449ISBN 13 : 9781461371441
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Livre impression à la demande
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods. 444 pp. Englisch.
Edité par Springer US, 1999
ISBN 10 : 0306461161ISBN 13 : 9780306461163
Vendeur : moluna, Greven, Allemagne
Livre
Gebunden. Etat : New.
Edité par Springer US, 2012
ISBN 10 : 1461371449ISBN 13 : 9781461371441
Vendeur : moluna, Greven, Allemagne
Livre
Etat : New.