Simatos (48 résultats)

Etat : Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Etat : Good. A sound copy with only light wear. Overall a solid copy at a great price.

Paperback. Etat : Very Good.

Paperback. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

paperback. Etat : Very Good. Used - Very Good.

Paperback or Softback. Etat : New. From Zero to Speaker Hero: How to Achieve Fame, Fortune, and Fun as a Speaker and Presenter. Book.

Etat : New.

Paperback. Etat : Brand New. 2nd edition. 134 pages. 8.50x5.50x0.31 inches. In Stock.

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.

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.…

Kartoniert / Broschiert. Etat : New.

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?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. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

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.

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 : 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.

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.

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. …

Gebunden. 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 : New. In English.

Etat : New. In English.

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.…

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.…