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![Beispielbild für Quality of Fresh and Processed Foods [Advances in Experimental Medicine and Biology, Volume 542] zum Verkauf von Tiber Books](https://pictures.abebooks.com/isbn/9780306480713-de-300.jpg)
Quality of Fresh and Processed Foods [Advances in Experimental Medicine and Biology, Volume 542]
Buch 124 von 544: Advances in Experimental Medicine and BiologySprache: Englisch
Verlag: Kluwer Academic / Plenum Publishers, NY, 2004
ISBN 10: 0306480719 ISBN 13: 9780306480713
Anbieter: Tiber Books, Cockeysville, MD, USA
Verkäuferbewertung 5 von 5 Sternen
Hardcover. Zustand: Good. . . . . 8vo, hardcover, no dj. Good condition. NOT ex-library. Contents bright, crisp & clean, unread. Neatly tape-reinforced board edge, otherwise would be As New. ix, 345 p., illus.
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Die Toseftaperiode in der tannaitischen Literatur.
Verlag: C.A. Schwetschke & Sohn / Verlagbuchhandlung, Berlin, 1922
Anbieter: Henry Hollander, Bookseller, Los Angeles, CA, USA
Verkäuferbewertung 4 von 5 Sternen
Erstausgabe
Hardbound. Zustand: Very Good-. First Edition. Octavo, half brown cloth with marbled paper covered boards, x, 160 pp. Text is in German. Veröffentlichungen der Akademie für die Wissenschaft des Judenthums, Talmudische Sektion. Erster Band.
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Die Toseftaperiode in der tannaitischen Literatur
Verlag: Schwetschke & Sohn, Berlin, 1922
Anbieter: Dunaway Books, St. Louis, MO, USA
Verkäuferbewertung 4 von 5 Sternen
Hardcover. Zustand: Good. Library binding, 1/4 cloth, marbled boards, new endsheets. No ex-library evidence. Binding tight, light shelf wear, text bright and fresh, occasional marginalia in pencil.
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die toseftaperiode in der tannaitischen literatur
Verlag: schocken, berlin, 1936, 1936
Anbieter: Thylacine Books, Fort Worth, TX, USA
Verbandsmitglied: TXBA
Verkäuferbewertung 5 von 5 Sternen
Soft cover. Dust Jacket Included. dj: none. book: trade pbak, pages slightly waved from moisture, slight foxing to page edges. owner's name neatly inked top of title page. keywords: otto lehman. in german 0.0.
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Die Toseftaperiode in der tannaitischen Literatur
Verlag: C. A. Schwetschke und Sohn, Berlin, 1922
Anbieter: Hackenberg Booksellers ABAA, El Cerrito, CA, USA
Verkäuferbewertung 4 von 5 Sternen
[x] 159p., brown cloth (Veröffentlichungen der Akademie für die Wissenschaft des Judentums. Talmudische Sektion, 1).
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Food Flavor and Chemistry : Explorations into the 21st Century
Sprache: Englisch
Verlag: Royal Society of Chemistry, The, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Erstausgabe
EUR 60,84
EUR 5,74 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Very Good. 1st Edition. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Food flavor and chemistry : explorations into the 21st century ; (the proceedings of the 11th International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3rd George Charalambous Memerial Symposium, held on 29 June to 2 July 2004 in Samos, Greece)
Sprache: Englisch
Verlag: Cambridge : Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Anbieter: Vulkaneifel Bücher, Birgel, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Zustand: Sehr gut. kleine Lagerspuren am Buch, Inhalt einwandfrei und ungelesen Sprache: Englisch Gewicht in Gramm: 940.
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Food Flavors and Chemistry: Advances of the New Millennium (Special Publications)
Sprache: Englisch
Verlag: Royal Society of Chemistry (edition 1), 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Hardcover. Zustand: Fair. 1. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.
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FOOD FLAOVER AND CHEMISTRY
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
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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Die Toseftaperiode in der Tannaitischen Literatur (German Edition)
Anbieter: Biblios, Frankfurt am main, HESSE, Deutschland
Verkäuferbewertung 4 von 5 Sternen
Zustand: New.
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Food Flavors and Chemistry : Advances of the New Millennium
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
EUR 117,16
EUR 2,26 Versand
Versand innerhalb von USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New.
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Food Flavors and Chemistry
Sprache: Englisch
Verlag: Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Hardback. Zustand: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
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Food Flavors and Chemistry
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 115,78
EUR 7,77 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 15 verfügbar
In den WarenkorbHRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry : Advances of the New Millennium
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 108,98
EUR 17,23 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New.
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Food flavors and chemistry. Advances of the new millennium ; [proceedings of the 10th International Flavor Conference.
Sprache: Englisch
Verlag: Cambridge, Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: Antiquariat Bookfarm, Löbnitz, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Hardcover. 654 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature on spine. Good condition, some traces of use. 9780854048755 Sprache: Englisch Gewicht in Gramm: 1100.
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Food Flavors and Chemistry : Advances of the New Millennium
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
EUR 128,17
EUR 2,26 Versand
Versand innerhalb von USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: As New. Unread book in perfect condition.
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Food Flavors and Chemistry: Advances of the New Millennium
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: THE SAINT BOOKSTORE, Southport, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 108,99
EUR 25,46 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 9 verfügbar
In den WarenkorbHardback. Zustand: New. New copy - Usually dispatched within 4 working days.
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Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology, 542)
Buch 124 von 544: Advances in Experimental Medicine and BiologyAnbieter: Phatpocket Limited, Waltham Abbey, HERTS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 131,44
EUR 12,22 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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Quality Of Fresh And Processed Foods
Buch 124 von 544: Advances in Experimental Medicine and BiologyAnbieter: 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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Quality Of Fresh And Processed Foods
Buch 124 von 544: Advances in Experimental Medicine and BiologyAnbieter: 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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Food Flavors and Chemistry : Advances of the New Millennium
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 127,65
EUR 17,23 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: As New. Unread book in perfect condition.
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Food Flavors and Chemistry : Advances of the New Millennium
Sprache: Englisch
Verlag: ROYAL SOCIETY OF CHEMISTRY, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Zustand: Gut. Zustand: Gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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Food Flavor And Chemistry : Explorations Into The 21st Century
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Anbieter: GreatBookPrices, Columbia, MD, USA
Verkäuferbewertung 5 von 5 Sternen
EUR 151,53
EUR 2,26 Versand
Versand innerhalb von USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New.
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Food Flavor and Chemistry
Sprache: Englisch
Verlag: Royal Society of Chemistry, GB, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Hardback. Zustand: New. The rapidly evolving ?eld of food ?avor chemistry holds an important role in a wide variety of food and beverage products.Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and ?avor science with a broad spectrum of food products from both plants and animals.Topics covered also include:Dairy products and wine ?avorsFormation of ?avorsTenderization of meatMigration of chemicals in food packagingAntioxidants and healthQuality controlThe biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scienti?c research are presented as well as research that will lead to enhanced food quality.Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing ?avor chemistry, food product research and development as well as those in the quality control area.
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Food Flavor and Chemistry
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 152,87
EUR 7,77 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 15 verfügbar
In den WarenkorbHRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavor And Chemistry : Explorations Into The 21st Century
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Anbieter: GreatBookPricesUK, Woodford Green, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 142,88
EUR 17,23 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New.
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Food Flavor and Chemistry
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
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Food Flavors and Chemistry : Advances of the New Millennium
Sprache: Englisch
Verlag: ROYAL SOCIETY OF CHEMISTRY, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 666 | Sprache: Englisch | Produktart: Bücher | Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. "Food Flavors and Chemistry: Advances of the New Millennium" primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. TOC:Overview / Firmenich Award Address / Dairy / Composition / Formationof Flavors / Analysis / Quality and Health / Antioxidants / Packaging/ Subject Index.
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Food Flavors and Chemistry
Sprache: Englisch
Verlag: Royal Society of Chemistry, GB, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: Rarewaves USA United, OSWEGO, IL, USA
Verkäuferbewertung 5 von 5 Sternen
EUR 121,33
EUR 42,89 Versand
Versand innerhalb von USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbHardback. Zustand: New. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
