springett mark (12 résultats)

Etat : Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.

Etat : New. In.

Etat : New.

Etat : New.

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.

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.

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients. 242 pp. Englisch.

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by.

Buch. Etat : Neu. Raw Ingredients in the Processed Foods: The Influence of Agricultural Principles and Practices | Mark B. Springett | Buch | xii | Englisch | 2000 | Copernicus | EAN 9780834217690 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -The properties of incoming raw ingredients have a great impact on the processing, storage, and resulting quality of all food products, yet the effects of agronomic practices on product quality and safety are often not well understood, as illustrated by the BSE outbreak in cattle and other public health crises. This book is the first to relate different agronomic practices to differenct product types, and to relate all to the final safety and quality of foods and drinks. In particular, factors such as variety or species, fertilizer or feed regimes, effect of water, climate, and microbiological loading can all have large effects on the processing properties and final flavor, texture and color of foods. Written by experts in their fields, this highly practical book provides essential information for food scientists and technologists as well as other professionals in food processing and food ingredients.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 242 pp. Englisch.