Mark knize (19 résultats)
Impact of Processing on Food Safety [Advances in Experimental Medicine and Biology, Volume 459]
Jackson, Lauren S.; Knize, Mark G.; Morgan, Jeffrey N., eds.
Langue : anglais
Edité par Kluwer Academic / Plenum Publishers, New York., 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
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Hardcover. Etat : Very Good. 8vo, hardcover. No dj, as issued. Vg condition. Non-circulating ex-lib copy w/ label inside cover, exterior labels neatly removed (only markings); contents quite bright & clean, binding tight, covers glossy. viii, 270 p., illus. Proceedings of the American Chemical Society Symposium on Impact of Proc…essing on Food Safety, held April 14-18, 1997, in San Francisco, CA.
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
Vendeur : Ria Christie Collections, Uxbridge, Royaume-UniRia Christie Collections
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Etat : New. In.
Langue : anglais
Edité par Springer, 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
Vendeur : Ria Christie Collections, Uxbridge, Royaume-UniRia Christie Collections
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Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT); American Chemical Society Symposium on Impact of Processing on Food sa (COR)
Langue : anglais
Edité par Springer, 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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Etat : New.
Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT)
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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Etat : New.
Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT)
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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Etat : As New. Unread book in perfect condition.
Impact of Processing on Food Safety
Jackson, Lauren S. (EDT); Knize, Mark G. (EDT); Morgan, Jeffrey N. (EDT); American Chemical Society Symposium on Impact of Processing on Food sa (COR)
Langue : anglais
Edité par Springer, 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Comme neuf
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Etat : As New. Unread book in perfect condition.
Autres imagesLangue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
Vendeur : preigu, Osnabrück, Allemagnepreigu
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Taschenbuch. Etat : Neu. Impact of Processing on Food Safety | Lauren S. Jackson (u. a.) | Taschenbuch | viii | Englisch | 2012 | Springer | EAN 9781461372011 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
Vendeur : Books Puddle, New York, NY, Etats-UnisBooks Puddle
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Etat : New. pp. 284.
Langue : anglais
Edité par Springer US, 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
Vendeur : moluna, Greven, Allemagnemoluna
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Gebunden. Etat : New. Proceedings of an American Chemical Society symposium held in San Francisco, California, April 14 - 18, 1997 The contents of this book are the proceedings of the ACS symposium, Impact of Processing on Food Safety, which was held April 16-17, 1997.
Langue : anglais
Edité par Springer, Humana, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The contents of this book are the proceedings of the ACS symposium, 'Impact of Processing on Food Safety,' which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re sear…chers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Langue : anglais
Edité par Springer Us, 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
Vendeur : Buchpark, Trebbin, AllemagneBuchpark
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Etat : Sehr gut. Zustand: Sehr gut | Seiten: 270 | Sprache: Englisch | Produktart: Bücher | The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought to…gether re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Langue : anglais
Edité par Springer Nature B.V. Apr 1999, 1999
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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Buch. Etat : Neu. Neuware - The contents of this book are the proceedings of the ACS symposium, 'Impact of Processing on Food Safety,' which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, govern…ment, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
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Etat : new. Questo è un articolo print on demand.
Langue : anglais
Edité par Springer US, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Proceedings of an American Chemical Society symposium held in San Francisco, California, April 14 - 18, 1997 The contents of this book are the proceedings of the ACS symposium, Impact of Processing on Food Safety, which w…as held April 16-17, 1997.
Langue : anglais
Edité par Springer US Sep 2012, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
- impression à la demande
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The contents of this book are the proceedings of the ACS symposium, 'Impact of Processing on Food Safety,' which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought…together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods. 284 pp. Englisch.
Langue : anglais
Edité par Springer, Humana Sep 2012, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
- impression à la demande
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The contents of this book are the proceedings of the ACS symposium, 'Impact of Processing on Food Safety,' which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought toge…ther re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 284 pp. Englisch.
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
- Couverture souple
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Etat : New. Print on Demand pp. 284 67:B&W 6.69 x 9.61 in or 244 x 170 mm (Pinched Crown) Perfect Bound on White w/Gloss Lam.
Langue : anglais
Edité par Springer, 2012
Série : Advances in Experimental Medicine and Biology, Livre 116 sur 544. Livre 116 sur 544 - Advances in Experimental Medicine and Biology
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Etat : New. PRINT ON DEMAND pp. 284.
