Kur s (7 Ergebnisse)

paperback. Zustand: New. 1st.

paperback. Zustand: New. 1st.

Zustand: New. This book sets out visions for a system of international and regional jurisdiction that is adapted to the supranational character of IP rights. Editor(s): Drexl, Josef; Kur, Annette. Series: Studies in Industrial Property & Copyright Law. Num Pages: 384 pages, black & white illustrations. BIC Classification: LN. Category: (P) Professional & Vocational. Dimension: 216 x 142 x 23. Weight in Grams: 498. . 2004. Paperback. . . . .…

Zustand: New. This book sets out visions for a system of international and regional jurisdiction that is adapted to the supranational character of IP rights. Editor(s): Drexl, Josef; Kur, Annette. Series: Studies in Industrial Property & Copyright Law. Num Pages: 384 pages, black & white illustrations. BIC Classification: LN. Category: (P) Professional & Vocational. Dimension: 216 x 142 x 23. Weight in Grams: 498. . 2004. Paperback. . . . . Books ship from the US and Ireland.…

Original publisher's cream coloured full leather bindings, blindstamped title spine and frontcover, glassine dustjacket, gilt top edge, thick large 8vo: Vol. 1: 144pp., 1158pp. Vol. 2: 1159-2516pp. Vol. 3: Anhang und Dokumente: 145-398pp. Printed on Indian paper. Very fine, complete set.

Buch. Zustand: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Healthier Food: Design and development of foods with improved functional and nutritional properties covers the design of innovative reformulated or enriched animal products (meat and milk) and products obtained by processing plant raw materials (bakery products). The chapters provide a clear insight into the challenges in the process of developing new, modified products and food technology and hygiene and the science of ingredients that make up the architecture of added-value food, initiating effective reformulation strategies. The book will be a useful reference for food engineers and scientists, policy makers and students interested in safe and quality food and the preservation and improvement of health through incorporation of functional components in food. 424 pp. Englisch.…

Buch. Zustand: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation of the biological value of foods, especially those that are enriched or fortified, usually with phytochemicals, a combination of processes or in some other way. The use of secondary/waste products from the food industry has found its place in the monograph, due to the topicality of the circular economy and environmental protection, as the latest area in the reformulation and creation of sustainable production of healthier foods. The most promising innovative solutions in this area are not sufficiently known to the wider scientific, professional and consumer public.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 424 pp. Englisch.…