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Edité par SPRINGER, 2020
ISBN 10 : 1071604511ISBN 13 : 9781071604519
Vendeur : Basi6 International, Irving, TX, Etats-Unis
Livre Edition internationale
Etat : Brand New. New. SoftCover International edition. Different ISBN and Cover image but contents are same as US edition. Excellent Customer Service.
Edité par SPRINGER, 2020
ISBN 10 : 1071604511ISBN 13 : 9781071604519
Vendeur : Romtrade Corp., STERLING HEIGHTS, MI, Etats-Unis
Livre Edition internationale
Etat : New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship from the US or other locations in India depending on your location and availability.
Edité par SPRINGER, 2020
ISBN 10 : 1071604511ISBN 13 : 9781071604519
Vendeur : SMASS Sellers, IRVING, TX, Etats-Unis
Livre
Etat : New. New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability. We Ship to PO BOX Address also.
Edité par Springer (India) Private Limited, 2020
ISBN 10 : 1071604511ISBN 13 : 9781071604519
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Livre
Etat : New.
Edité par Springer-Verlag Publishing, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Salish Sea Books, Bellingham, WA, Etats-Unis
Livre
Etat : Good. 3. Good; Hardcover; 3rd Edition; Moderate wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; The binding is tight with a straight spine; This book will be shipped in a sturdy cardboard box with foam padding; Medium Format (8.5" - 9.75" tall); 1.9 lbs; Black covers with photo of cheese block, and title in orange lettering; 1998, Springer-Verlag Publishing; 449 pages; "Cheesemaking Practice (Chapman & Hall Food Science Book)," by R. Andrew Wilbey, et al.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : GoldBooks, Denver, CO, Etats-Unis
Livre
Hardcover. Etat : very good. Very Good Copy. Customer Service Guaranteed.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : BennettBooksLtd, North Las Vegas, NV, Etats-Unis
Livre
Etat : New. New. In shrink wrap. Looks like an interesting title! 1.89.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Book Deals, Tucson, AZ, Etats-Unis
Livre
Etat : Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 1.7.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : GoldBooks, Denver, CO, Etats-Unis
Livre
Hardcover. Etat : new. New Copy. Customer Service Guaranteed.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Front Cover Books, Denver, CO, Etats-Unis
Livre
Etat : new.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : GoldenWavesOfBooks, Fayetteville, TX, Etats-Unis
Livre
Hardcover. Etat : new. New. Fast Shipping and good customer service.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Big Bill's Books, Wimberley, TX, Etats-Unis
Livre
Hardcover. Etat : new. Brand New Copy.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Phatpocket Limited, Waltham Abbey, HERTS, Royaume-Uni
Livre
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.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Grumpys Fine Books, Tijeras, NM, Etats-Unis
Livre
Hardcover. Etat : new. Prompt service guaranteed.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : booksXpress, Bayonne, NJ, Etats-Unis
Livre
Hardcover. Etat : new.
Edité par Springer, 2012
ISBN 10 : 146137667XISBN 13 : 9781461376675
Vendeur : booksXpress, Bayonne, NJ, Etats-Unis
Livre
Soft Cover. Etat : new.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Livre impression à la demande
Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Edité par Springer, 2012
ISBN 10 : 146137667XISBN 13 : 9781461376675
Vendeur : Ria Christie Collections, Uxbridge, Royaume-Uni
Livre impression à la demande
Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Books Unplugged, Amherst, NY, Etats-Unis
Livre
Etat : New. Buy with confidence! Book is in new, never-used condition 1.7.
Edité par Springer US, 2012
ISBN 10 : 146137667XISBN 13 : 9781461376675
Vendeur : moluna, Greven, Allemagne
Livre impression à la demande
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen.
Edité par Springer US, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : moluna, Greven, Allemagne
Livre impression à la demande
Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. When the late Reg Scott wrote the first edition of this book in 1981, his intention was to produce a script generally interesting to those readers requiring more information on cheese . It was not conceived as a book that covered the most recent developmen.
Edité par Springer, 2012
ISBN 10 : 146137667XISBN 13 : 9781461376675
Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis
Livre
Etat : New.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Lucky's Textbooks, Dallas, TX, Etats-Unis
Livre
Etat : New.
Edité par Springer US Okt 2012, 2012
ISBN 10 : 146137667XISBN 13 : 9781461376675
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Livre impression à la demande
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch.
Edité par Springer US Sep 1998, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Livre impression à la demande
Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile. 472 pp. Englisch.
Edité par Springer US, 2012
ISBN 10 : 146137667XISBN 13 : 9781461376675
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Livre
Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Edité par Springer US, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Livre
Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : GoldenDragon, Houston, TX, Etats-Unis
Livre
Hardcover. Etat : new. Buy for Great customer experience.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : Wizard Books, Long Beach, CA, Etats-Unis
Livre
Hardcover. Etat : new. New.
Edité par Springer, 1998
ISBN 10 : 0751404179ISBN 13 : 9780751404173
Vendeur : California Books, Miami, FL, Etats-Unis
Livre
Etat : New.