Jane p sutherland (34 résultats)

Paperback. Etat : As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Softcover. Etat : Near Fine. 2nd edition. 2nd edition. A Near Fine copy. 8vo., vii, (ii), 451 pp., illustrated with b&w drawings and diagrams. Bound in yellow, glossy, stiff paper wrappers. Previous owner's name in ink on the front endpaper, else Fine.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New. pp. 444.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Kartoniert / Broschiert. Etat : New.

Etat : New. pp. 468.

Etat : As New. Unread book in perfect condition.

Etat : New. Satisfaction Guaranteed or your money back.

Paperback. Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Etat : As New. Unread book in perfect condition.

Paperback. Etat : Very Good. Later Printing. Orange & black paperback. Some edgewear, light general wear. Text clean; viii, [4], 451 pages, index, bibliography, figures, tables, exercises. "[T]horoughly integrated and up-to-date coverage of this important food product group.including butter, yoghurt, cheese, concentrated and dried milk, deserts and ice cream." 1996 reprint of 1994 original. …

4°, gebunden. Etat : Gut. 262 Seiten. Mit zahlreichen, überwiegend farbigen Abbildungen, mit Beiheft "Lebensmittelqualität - Praxisinformationen und Glossar", Stehkante minimal gestaucht, sonst gutes und sauberes Exemplar. 116414_Kochbücher Sprache: Deutsch Gewicht in Gramm: 1700.

Etat : New. Print on Demand pp. 444 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.

Etat : New. PRINT ON DEMAND pp. 444.

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and - points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer. 464 pp. Englisch.…

Kartoniert / Broschiert. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofche.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end, the book is structured to meet the requirements both ofthe student, with a basic knowledge ofchemistry, biochemistry and microbiology and of persons working in the dairy industry. The basic approach isto discuss the manufacturingprocess in thecontextof technology and its related chemistry and microbiology, followed by a more fundamental appraisal of the underlying science. The dairy industry is defined in a broad context and information is included on imitationproducts and analogues. Anumber ofinnovations have been adopted in the presentation ofthe book. Information boxes and - points are used to place the text in a wider scientific and commercial context, and exercises are included in most chapters to encourage the reader to apply the knowledge gained from the book to unfamiliar situations. It is also our firm beliefthat the control of food manufacturing processes should be considered as an integral partofthe technology and for this reason control points, based on the HACCPsystem, are includedwhere appropriate. A note on using the book EXERCISES Exercises are not intended to be treated like an examination question. Indeed in many cases there is no single correct, or incorrect, answer.…