Developments oils fats (21 résultats)

Etat : Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

hardcover. Etat : Fair. Heavy wear on the cover with the binding becoming loose from the spine, some indention in the bottom of the cover, and ex library tags and stamps.

Etat : New.

24 cm. original hardcover, gilt. xiv,402 pp. ills, tables. index. "Food Technology Review, No 49". Information based on US patents since 1973. -(libr label, library stamp on verso title, with plasticized cover, otherwise (very) good). 777g.

Hardcover. Etat : Fine. Etat de la jaquette : Near Fine. hardback book in fine condition,dust jacket is near fine.

Gebundene Ausgabe 174 Sprache: Englisch Gewicht in Gramm: 960.

Hardcover. Etat : Very Good. No Jacket. 1st Edition. First Edition / First Print. Hardback copy in pictorial boards, no dustjacket as issued. 206pp. Not library copy, no inscriptions, previous owners embossed stamp to ffep. (53/1).

Etat : New. pp. 286.

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.…

24 cm. original hardcover. xiv,402 pp. index. "Food Technology Review, No 57". Information based on US patents since 1978. -(libr label, library stamp on verso title, with plasticized cover, otherwise (very) good). 777g.

Paperback. Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Etat : As New. Unread book in perfect condition.

LeatherBound. Etat : NEW. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. A perfect gift for your loved ones. Reprinted from 1953 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set and contains approximately 46 pages. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English. …

Etat : new. Questo è un articolo print on demand.

PF. Etat : New. This item is printed on demand. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Etat : New. Print on Demand pp. 286 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.

Etat : New. PRINT ON DEMAND pp. 286.

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutriti.…

Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 284 pp. Englisch.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research. 284 pp. Englisch.…

Hardback. Etat : New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.