Jl multon (65 résultats)

Couverture rigide. Etat : Bon. Coll. "Sciences et Techniques Agro-alimentaires". Sciences. 2e édition entièrement revue. Préface de la 2e édition J. F. Guthmann. XXI + 450 p. Volume 4 seul. 1 seul volume ! 16x25 cm. 450 p. Cartonnage éditeur. Bon état. Intérieur en bon état. Fort in-4°.

Etat : Good. No Jacket. Paperback, ex-library from corporate library, usual marks, normal edge wear otherwise pages clean and tight.Some articles in French some in English. INV#X-27.

hardcover. Etat : Acceptable. Ex-library with usual stamps, markings, and stickers This is a damaged book. May be ex-library, water-damaged, or spine creased/broken. Acceptable, Reading copy only, with writing/markings and heavy wear. Oversized.

Hardcover. Etat : Very Good. Ex-Library. Ex-library copy. Book has faint curling to cover corners. Faint sunfading to sides of front cover/spine. Faint rubbing to front/back covers. Otherwise, pages are clean and crisp. Binding is strong and boards are sturdy. No other major wear or markings.

Etat : Nuevo. Aditivos/auxiliares de fabricaci¢n en las industrias agroalimentarias editado por Acribia.

Etat : Acceptable. Used - Acceptable. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library with wear and barcode page may have been removed. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.…

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

Etat : As New. Unread book in perfect condition.

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

Etat : As New. Unread book in perfect condition.

Kartoniert / Broschiert. Etat : New.

Taschenbuch. Etat : Neu. Properties of Water in Foods | in Relation to Quality and Stability | D. Simatos (u. a.) | Taschenbuch | xxii | Englisch | 2011 | Springer | EAN 9789401087568 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Gebunden. Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Taschenbuch. Etat : Neu. Neuware -Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.…

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Etat : New. In English.

Etat : As New. Unread book in perfect condition.

Taschenbuch. Etat : Neu. Neuware - Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever') Yen l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.…