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Food Texture and Viscosity: Concept and Measurement
Anbieter: BoundlessBookstore, Wallingford, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: Very Good. VG condition book without dust jacket. Boards are clean with little wear. Book has clean and bright contents. Bestandsnummer des Verkäufers 9999-9995100601
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Food Texture and Viscosity: Concept and Measurement
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In poor condition, suitable as a reading copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:0121190609. Bestandsnummer des Verkäufers 9727268
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EUR 23,52
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Food Science and Technology: Food Texture and Viscosity: Concept and Measurement
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:0121190609. Bestandsnummer des Verkäufers 2332830
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EUR 37,38
EUR 15,87 Versand
Versand von Vereinigtes Königreich nach USA
Versand von Vereinigtes Königreich nach USA
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Food Texture and Viscosity: Concept and Measurement (Food Science and Technology)
Verlag:
Academic Press, New York, 1982
ISBN 10: 0121190609
ISBN 13: 9780121190606
Gebraucht
Hardcover
Erstausgabe
Anbieter: About Books, Henderson, NV, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Fine condition. NOT a library discard (illustrator). First Printing of the First Edition. New York: Academic Press, 1982. NOT a library discard. Appears never read. Fine condition. We have only this one copy, but it is available now and ready to ship today from Henderson, Nevada. Sharp Corners. Square and tight. NO owner's name or bookplate. NOT a library discard. NOT a remainder. Pages are fresh, crisp, clean and unmarked -- apparently never read. NO highlighting. NO underlining. NO margin notes. Well illustrated with figures, diagrams, photos, graphs, etc. Bound in the original brown cloth, gilt-stamped over black panels on the spine and front cover. From the publisher: "Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties. Food Texture and Viscosity: Concept and Measurement includes a brief history of the field and its basic principles and then goes on to provide a detailed discussion of the physical interactions between the human body and food, objective methods of texture measurements, commercially available instruments and their uses, various types of viscous flow, and sensory methods for measuring texture and viscosity. An appendix lists names and addresses of suppliers for anyone interested in purchasing equipment. Incorporating material from numerous sources across a wide range of disciplines, this book will prove valuable to students, faculty, researchers, and anyone working in food technology and sensory evaluation.". First Printing of the First Edition. Hardcover. Fine condition/No dust jacket, as issued. Illus. by NOT a library discard. 8vo. xii, 327pp. Great Packaging, Fast Shipping. Bestandsnummer des Verkäufers 030600
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EUR 50,83
EUR 5,96 Versand
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