Grosch werner (38 Ergebnisse)

Hardcover. Zustand: Sehr gut. 2. ed. XLII, 992 p. Sehr guter Zustand. In Folie verschweißt. Very good. Shrink wrapped. Sprache: Englisch Gewicht in Gramm: 1800.

24,5 x 17 cm. Zustand: Gut. 2. Auflage. XXXVI, 799 Seiten ; Mit 345 Abbildungen und 458 Tabellen Original Pappband mit Bibliotheksrückenschild. Wenig angestaubt. Innen mit Bibliotheksstempeln, sehr sauberes Exemplar B13-01-01B|S89 Altersfreigabe FSK ab 0 Jahre Sprache: Deutsch Gewicht in Gramm: 1412. …

Zustand: 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.

Paperback. Zustand: Very Good. Fourth Edition 2009. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

paperback. Zustand: Very Good.

Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 1035 | Sprache: Deutsch | Produktart: Bücher | Keine Beschreibung verfügbar.

Hardcover. Zustand: Sehr gut. 5., vollst. überarb. Aufl. 25cm XLIV, 1059 S. Hardcover. 472 Abb.; 900 Formeln; Zustand: Sehr Gut, eher ungelesen; Besitzerstempel; * Die Photos sind original von uns erstellt worden, u.a. erkennbar an einem kleinen weißen Stück Papier im oberen Schnitt. Ab und an verwenden Suchmaschinen Verlagsphotos, bei den Portalen selbst, werden aber nur unsere Originalphotos gezeigt.…

Encuadernación de tapa blanda. Zustand: Como Nuevo. 1ª Edición. Los alimentos son materiales que en su estado natural, procesados o cocinados, se consumen por los seres humanos para nutrirse y para su disfrute.

hardcover. Zustand: Good.

Zustand: New. pp. 1116 4th Edition.

Hardcover. Zustand: new. Hardcover. For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustivelyresearchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS This book has long been the leading reference on food chemistry and technology. This latest edition covers new topics such as BSE detection, or acrylamide, and offers expanded treatment of food allergies and alcoholic drinks, or phytosterols. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition 'Few books on food chemistry treat the subject as exhaustively.researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented.' JACS.…

Encuadernación de tapa blanda. Zustand: Nuevo. 1ª Edición.

Hardcover. Zustand: new. Hardcover. For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustivelyresearchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS This book has long been the leading reference on food chemistry and technology. This latest edition covers new topics such as BSE detection, or acrylamide, and offers expanded treatment of food allergies and alcoholic drinks, or phytosterols. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Zustand: Brand New. 4th revised edition. 1170 pages. 9.75x7.00x1.75 inches. In Stock.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition 'Few books on food chemistry treat the subject as exhaustively.researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented.' JACS.…

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

Zustand: New. 4th Edition.

Rustica (tapa blanda). Zustand: New. Zustand des Schutzumschlags: Nuevo. 01. LIBRO.

Flamm Druck, ., 1992, , 127, Hardcover (gebunden), 4°, mit Schutzumschlag, , Schutzumschlag: leicht bestoßen.

Zustand: Gut. 3., überarb. Auflage. Mit 401 Abb. und 502 Tabellen. Gutes Exemplar, schwach gebräunt, Name a. Spiegel. Sprache: Deutsch Gewicht in Gramm: 1500 Gr.8°., XL, 862 S., orangefarb. Org.-Kunst-Ldr.

Zustand: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail.…

hardcover. Zustand: Gut. 1147 Seiten; 9783540410966.3 Gewicht in Gramm: 3.

hardcover. Zustand: Gut. 1055 Seiten; 9783540554493.3 Gewicht in Gramm: 500.

(Berlin. Zustand: Sehr gut. 3., überarb. Aufl. XL, 862 S. : 401 graph. Darst. ; 25 cm Zustand: sehr gut - neuwertig,Eine Ecke leicht bestossen MGA1012 9783540169628 Wenn das Buch einen Schutzumschlag hat, ist das ausdrücklich erwähnt. Rechnung mit ausgewiesener Mwst. Sprache: Deutsch Gewicht in Gramm: 1489.…

Gebundene Ausgabe. Zustand: Gut. 799 S. Kopfschnitt etwas gebräunt und leicht stockfleckig, sonst gut erhalten. LIEFERZEITEN / DELIVERY TIMES: DEUTSCHLAND 5 - 14 Tage EUROPA/EUROPE: 7 - 30 Tage/Days USA/WELTWEIT/WORLDWIDE: 14 - 60 Tage/Days (!!!) +++ Sprache: Deutsch Gewicht in Gramm: 4800.

Kunstleder, gebunden; oranger, dunkelgrau bedruckter Einband / Anz. Seiten: 862 / 17,5 x 25 cm / mit 401 Schwarzweissabbildungen und 502 Tabellen / Zustand: gut, leichte Gebrauchsspuren; Einband etwas berieben und fleckig, Stehkante leicht beschabt, Schnitt etwas gebräunt und gering fleckig Inhalt: Wasser; Aminosäuren, Peptide, Proteine; Enzyme; Lipide; Kohlenhydrate; Aromastoffe; Vitamine; Mineralstoffe; Zusatzstoffe; Knotamination von Lebensmitteln; Milch und Milchprodukte; Eier; Fleisch; Fische, Wale, Krusten-, Schalen- und Weichtiere; Speisefette und Speiseöle; Getreide und Getreideprodukte; Hülsenfrüchte; Gemüse und Gemüseprodukte; Obst und Obstprodukte; Zucker, Zuckeralkohole und Honig; Alkoholische Getränke; Kaffee, Tee, Kakao; Gewürze, Speisesalz, Essig Sprache: de. …

hardcover. Zustand: Sehr gut. 1164 Seiten; 9783540732013.2 Gewicht in Gramm: 4.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Das Lehrbuch der Lebensmittelchemie von H.-D. Belitz, W. Grosch und P. Schieberle ist das erfolgreiche und bewährte Standardwerk. Es wird von den Studenten der Lebensmittelchemie und benachbarter Fachgebiete als Lehrbuch, von den im Beruf stehenden Lebensmittelchemikern, Lebensmitteltechnologen, Ernährungswissenschaftlern, Humanmedizinern und Veterinären in Industrie, Forschung und Überwachungsbehörden als Nachschlagewerk benutzt. Mit dieser gründlich überarbeiteten und ergänzten Ausgabe (u.a. Kontaminanten, phenolische Verbindungen, alkoholische Getränke, BSE-Nachweis, Acrylamid, Lebensmittelallergien, Phytosterole) tragen die Autoren den aktuellen Entwicklungen der Lebensmittelchemie Rechnung, ohne den Gesamtumfang wesentlich zu verändern. Sie arbeiten die Zusammenhänge zwischen den makroskopischen Eigenschaften von Lebensmitteln und den Strukturen und Reaktionen der Inhaltsstoffe heraus.…