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Textbooks_Source, Columbia, MO, USA
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AbeBooks-Verkäufer seit 10. November 2017
Ships in a BOX from Central Missouri! May not include working access code. Will not include dust jacket. Has used sticker(s) and some writing or highlighting. UPS shipping for most packages, (Priority Mail for AK/HI/APO/PO Boxes). Bestandsnummer des Verkäufers 001352486U
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today’s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
Über die Autorinnen und Autoren:
R. Paul Singh is a Distinguished Professor Emeritus of Food Engineering at the University of California, Davis. The American Society of Agricultural Engineers (ASAE) awarded him the Young Educator Award in 1986, the Kishida International Award in 2007, and the Massey Ferguson Education Gold Medal Award in 2013. In 2007, Singh was recognized with a Food Engineering Lifetime Achievement Award by the International Association of Engineering and Food.In 2008, Singh was elected to the US National Academy of Engineering “for innovation and leadership in food engineering research and education.”
Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.
Titel: Introduction to Food Engineering (Food ...
Verlag: Academic Press
Erscheinungsdatum: 2013
Einband: hardcover
Zustand: Good
Auflage: 5th Edition.
Anbieter: Zoom Books Company, Lynden, WA, USA
Zustand: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Bestandsnummer des Verkäufers ZBV.0123985307.VG
Anzahl: 1 verfügbar
Anbieter: Goodbooks Company, Springdale, AR, USA
Zustand: good. Has a sturdy binding with some shelf wear. May have some markings or highlighting. Used copies may not include access codes or Cd's. Slight bending may be present. Bestandsnummer des Verkäufers GBV.0123985307.G
Anzahl: 1 verfügbar
Anbieter: SGS Trading Inc, Franklin Lakes, NJ, USA
Hardcover. Zustand: Good. US Edition Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Emailed Tracking from USA. Bestandsnummer des Verkäufers DEC1-123985307-1539
Anzahl: 2 verfügbar
Anbieter: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Deutschland
Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Englisch. Bestandsnummer des Verkäufers 9780123985309
Anzahl: 2 verfügbar
Anbieter: Toscana Books, AUSTIN, TX, USA
Hardcover. Zustand: new. Excellent Condition.Excels in customer satisfaction, prompt replies, and quality checks. Bestandsnummer des Verkäufers Scanned0123985307
Anzahl: 1 verfügbar
Anbieter: PBShop.store US, Wood Dale, IL, USA
HRD. Zustand: Used - Good. Used Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers P2-9780123985309
Anzahl: 4 verfügbar
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Bestandsnummer des Verkäufers 9780123985309
Anzahl: 2 verfügbar
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Hardcover. Zustand: Brand New. 5th edition. 864 pages. 9.50x8.00x1.50 inches. In Stock. Bestandsnummer des Verkäufers 0123985307
Anzahl: 1 verfügbar
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
HRD. Zustand: Used - Good. Used Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers P2-9780123985309
Anzahl: 4 verfügbar