Simatos (46 résultats)
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Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-UnisWorld of Books (was SecondSale)
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Etat : Good. A sound copy with only light wear. Overall a solid copy at a great price.
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paperback. Etat : Very Good. Used - Very Good.
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Vendeur : Revaluation Books, Exeter, , Royaume-UniRevaluation Books
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Paperback. Etat : Brand New. 2nd edition. 134 pages. 8.50x5.50x0.31 inches. In Stock.
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Vendeur : Midtown Scholar Bookstore, Harrisburg, PA, Etats-UnisMidtown Scholar Bookstore
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EUR 45,71
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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.
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Vendeur : Basi6 International, Irving, TX, Etats-UnisBasi6 International
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EUR 69,31
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Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller
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EUR 36,87
EUR 32,51 expéditionExpédition depuis Australie vers Etats-UnisQuantité disponible : 1 disponible(s)
Paperback. Etat : new. Paperback. No matter where you start, the first step is overcoming the fear of public speaking. Whether you are a beginner or a speaking professional, the principles to effective presenting remain the same.What would it be like to have the confidence and power as a speaker that you have always dreamed of?L…earn the secrets to transforming the fear of public speaking into FAME, FUN, and FORTUNE. The SECRETS TO BE THE SPEAKER that you have always aspired to be are REVEALED within this book.Discover the keys to building self-confidence, increasing impact on your audience, success as a speaker - while enjoying the journey to SPEAKER EXCELLENCE. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Vendeur : moluna, Greven, , Allemagnemoluna
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EUR 22,54
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Etat : New.
- Couverture souple
Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 25,78
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Taschenbuch. Etat : Neu. Neuware - No matter where you start, the first step is overcoming the fear of public speaking. Whether you are a beginner or a speaking professional, the principles to effective presenting remain the same.What would it be like to have the confidence and power as a speaker that you have always dreamed of…Learn the secrets to transforming the fear of public speaking into FAME, FUN, and FORTUNE. The SECRETS TO BE THE SPEAKER that you have always aspired to be are REVEALED within this book.Discover the keys to building self-confidence, increasing impact on your audience, success as a speaker - while enjoying the journey to SPEAKER EXCELLENCE.
Edité par Esquisses psychanalytiques, Paris 1990
- Couverture souple
Vendeur : LibrairieLaLettre2, Villefranche de Lauragais, , FranceLibrairieLaLettre2
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EUR 20,00
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Broché. Etat : Etat moyen. in-8 Description :215 pp. Couverture tachée et frottée avec des pliures. Quelques pages cornées. Langue : Français Nb de volumes : 1.
- Couverture rigide
Vendeur : Recycle Bookstore, San Jose, CA, Etats-UnisRecycle Bookstore
Contacter le vendeurVendeur avec une évaluation de 4 étoilesEtat: Occasion - Assez bon
EUR 108,61
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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.
Quartier Lacan
Melman, Charles; Safouan, Moustapha; Montrelay, Michèle; Simatos, Christian; Tostain, René; Widlöcher, Daniel; Dumézil, Claude; Clavreul, Jean; Leclaire, Serge; Bailly, René; Granoff, Wladimir; Major, René; Mannoni, Maud; Collectifs
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Vendeur : Solibri, Epone, FranceSolibri
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EUR 21,65
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Etat : very good. bon état. Optez pour nos livres d'occasion en bon état avec quelques traces d'usure, et soutenez l'insertion sociale et l'écologie. 280394-4 - Quartier Lacan, Melman, Charles, DENOËL, 2001.
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Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
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EUR 272,23
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Etat : New.
- Couverture souple
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-UniPBShop.store UK
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EUR 270,79
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
- Couverture souple
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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EUR 265,08
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Etat : New.
- Couverture souple
Vendeur : PBShop.store US, Wood Dale, IL, Etats-UnisPBShop.store US
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EUR 285,40
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.
- Couverture souple
Vendeur : GreatBookPrices, Columbia, MD, Etats-UnisGreatBookPrices
Contacter le vendeurVendeur avec une évaluation de 5 étoilesEtat: Occasion - Comme neuf
EUR 321,83
EUR 2,32 expéditionExpédition nationale : Etats-UnisQuantité disponible : 1 disponible(s)
Etat : As New. Unread book in perfect condition.
- Couverture rigide
Vendeur : Ria Christie Collections, Uxbridge, Royaume-UniRia Christie Collections
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EUR 311,49
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Etat : New. In.
- Couverture souple
Vendeur : moluna, Greven, , Allemagnemoluna
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EUR 267,86
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Etat : New.
- Couverture rigide
Vendeur : moluna, Greven, , Allemagnemoluna
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EUR 267,86
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Gebunden. Etat : New.
- Couverture souple
Vendeur : Ria Christie Collections, Uxbridge, Royaume-UniRia Christie Collections
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EUR 311,49
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Etat : New. In.
- Couverture souple
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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EUR 318,35
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Etat : As New. Unread book in perfect condition.
- Couverture souple
Vendeur : Buchpark, Trebbin, , AllemagneBuchpark
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EUR 231,32
EUR 105,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
Etat : Gut. Zustand: Gut | Seiten: 720 | Sprache: Englisch | Produktart: Bücher | 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.
Autres images- Couverture souple
Vendeur : preigu, Osnabrück, Allemagnepreigu
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EUR 271,85
EUR 70,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
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 | Anbiete…r: preigu.
Langue : anglais
Edité par Springer Netherlands, Springer Netherlands Okt 2011 2011
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Vendeur : Wegmann1855, Zwiesel, , AllemagneWegmann1855
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EUR 320,99
EUR 25,95 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
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.
- Couverture souple
Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 327,25
EUR 65,65 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
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.
- Couverture rigide
Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 333,77
EUR 66,16 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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.
Properties of Water in Foods: in Relation to Quality and Stability (Nato Science Series E: (closed))
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Vendeur : Revaluation Books, Exeter, , Royaume-UniRevaluation Books
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EUR 461,26
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Paperback. Etat : Brand New. 720 pages. 9.25x6.10x1.63 inches. In Stock.
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Vendeur : Books-by-Floh, Paderborn, AllemagneBooks-by-Floh
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EUR 396,04
EUR 105,00 expéditionExpédition depuis Allemagne vers Etats-UnisQuantité disponible : 1 disponible(s)
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. 720 pp. Englisch.
