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Verkäuferbewertung
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Handbook of Food Engineering (Food Science and Technology)
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 2,98
EUR 18,19 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pen & pencil markings In poor condition, suitable as a reading copy. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1500grams, ISBN:0824784634.
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Handbook of Food Engineering
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 15,69
EUR 20,34 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Good. 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 good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780824753313.
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Handbook of Food Engineering
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 17,46
EUR 20,34 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Fair. 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 fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780824753313.
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Food Science and Technology: Handbook of Food Engineering (Volume 51)
Anbieter: Anybook.com, Lincoln, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 31,69
EUR 18,19 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Good. Volume 51. 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 good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1550grams, ISBN:0824784634.
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Handbook of Food Engineering
Sprache: Englisch
Verlag: Marcel Dekker Inc, New York, 1992
ISBN 10: 0824784634 ISBN 13: 9780824784638
Erstausgabe
Hardcover. Zustand: Near Fine. No Jacket. First Edition. A near fine copy of the first hard cover edition, lacking a dust-jacket (no doubt as issued). Save for a publisher's review copy label affixed to the front endpaper the text is wholly unmarked, pristine, and the binding bright and fresh in appearance. A brilliant copy. [Please note: Due to the size and weight of the volume extra shipping may be required depending on the destination and speed of delivery requested. Quotations gladly provided.].
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Handbook of Food Engineering
Verlag: Marcel Dekker, New York, 1992
Anbieter: Snookerybooks, Philippolis, Südafrika
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Very Good. Ex-lib with usual treatments. Laminated boards. 756pp unmarked. Heavy at 1.5kg.
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Handbook Of Food Engineering, Third Edition
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Handbook Of Food Engineering, Third Edition
Anbieter: Basi6 International, Irving, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Handbook of Food Engineering, Third Edition
Anbieter: Mooney's bookstore, Den Helder, Niederlande
Verkäuferbewertung 4 von 5 Sternen
Zustand: Very good.
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Zustand: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Zustand: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Handbook of Food Engineering, 3rd Edition
Anbieter: Romtrade Corp., STERLING HEIGHTS, MI, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Handbook of Food Engineering, 3rd Edition
Anbieter: Basi6 International, Irving, TX, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Zustand: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Zustand: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Zustand: New. pp. 968 3rd Edition.
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Handbook of Food Engineering
Anbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 253,55
EUR 7,50 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 4 verfügbar
In den WarenkorbZustand: New. pp. 968.
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Handbook of Food Engineering
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
Verkäuferbewertung 4 von 5 Sternen
Zustand: New. pp. 968.
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Handbook of Food Engineering
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: New.
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Handbook of Food Engineering
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 282,63
EUR 17,31 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 10 verfügbar
In den WarenkorbZustand: New.
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Handbook of Food Engineering
Anbieter: Mispah books, Redhill, SURRE, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 278,18
EUR 28,85 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbHardcover. Zustand: New. New. book.
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Handbook of Food Engineering (Hardcover)
Sprache: Englisch
Verlag: Taylor & Francis Inc, Bosa Roca, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Anbieter: Grand Eagle Retail, Bensenville, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Handbook of Food Engineering, Second Edition (Food Science and Technology (CRC Press))
Anbieter: Mispah books, Redhill, SURRE, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 300,77
EUR 28,85 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbHardcover. Zustand: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Handbook of Food Engineering
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Zustand: As New. Unread book in perfect condition.
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Handbook of Food Engineering
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 330,08
EUR 17,31 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 10 verfügbar
In den WarenkorbZustand: As New. Unread book in perfect condition.
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Internationale AusgabeHANDBOOK OF FOOD ENGINEERING, 2E
Anbieter: UK BOOKS STORE, London, LONDO, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 368,28
EUR 6,91 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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EUR 325,10
EUR 48,99 Versand
Versand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbGebunden. Zustand: New. Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and r.
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Handbook of Food Engineering, Third Edition
Sprache: Englisch
Verlag: T And F Crc Press, 2019
Anbieter: Books in my Basket, New Delhi, Indien
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: New. ISBN:9781466563124.
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Handbook of Food Engineering
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 391,36
EUR 23,08 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbHardcover. Zustand: Brand New. 3rd edition. 968 pages. 10.24x7.28x2.44 inches. In Stock.
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Handbook of Food Engineering (Hardcover)
Sprache: Englisch
Verlag: Taylor & Francis Inc, Bosa Roca, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Anbieter: AussieBookSeller, Truganina, VIC, Australien
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
