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Kristallisation in Lebensmitteln (Food Engineering Serie) von Richard W. Hartel - Richard W Hartel
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Richard W Hartel:

Kristallisation in Lebensmitteln (Food Engineering Serie) von Richard W. Hartel - copertina rigida, flessible

ISBN: 9780834216341

Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and … Altro …

98.5, Zahlungsarten: Paypal, APPLE_PAY, Google Pay, Visa, Mastercard, American Express. Costi di spedizione:Versand zum Fixpreis, [SHT: Expressversand], GL3 *** Gloucester, [TO: Großbritannien, Antigua und Barbuda, Österreich, Belgien, Bulgarien, Republik Kroatien, Zypern, Tschechische Republik, Dänemark, Estland, Finnland, Frankreich, Deutschland, Griechenland, Ungarn, Irland, Italien, Lettland, Litauen, Luxemburg, Malta, Niederlande, Polen, Portugal, Rumänien, Slowakei, Slowenien, Spanien, Schweden, Australien, USA, Bahrain, Kanada, Brasilien, Japan, Neuseeland, China, Israel, Hongkong, Norwegen, Indonesien, Malaysia, Mexiko, Singapur, Südkorea, Schweiz, Taiwan, Thailand, Bangladesch, Belize, Bermuda, Bolivien, Barbados, Brunei Darussalam, Kaiman-Inseln, Dominica, Ecuador, Ägypten, Guernsey, Gibraltar, Guadeloupe, Grenada, Französisch-Guayana, Island, Jersey, Jordanien, Kambodscha, St. Kitts und Nevis, St. Lucia, Liechtenstein, Sri Lanka, Macau, Monaco, Malediven, Montserrat, Martinique, Nicaragua, Oman, Pakistan, Peru, Paraguay, Réunion, Turks- und Caicosinseln, Aruba, Saudi-Arabi. (EUR 36.81) loveourprices2
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Richard W Hartel:

Crystallization in Foods (Hardback) - copertina rigida, flessible

2001, ISBN: 0834216345

[EAN: 9780834216341], Neubuch, [PU: Aspen Publishers Inc.,U.S., United States], Language: English. Brand new Book. In the food industry, controlling crystallization is a key factor in qua… Altro …

NEW BOOK. Costi di spedizione: EUR 6.81 Book Depository hard to find, London, United Kingdom [63688905] [Rating: 5 (von 5)]
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Crystallization in Foods - Richard W Hartel
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Richard W Hartel:
Crystallization in Foods - copertina rigida, flessible

2001

ISBN: 0834216345

[EAN: 9780834216341], Neubuch, [SC: 0.0], [PU: Springer US], LEBENSMITTEL; CON_9006, Druck auf Anfrage Neuware - Printed after ordering - In the food industry, controlling crystallization… Altro …

NEW BOOK. Costi di spedizione:Versandkostenfrei. (EUR 0.00) AHA-BUCH GmbH, Einbeck, Germany [51283250] [Rating: 5 (von 5)]
4
Crystallization in Foods (Food Engineering Series) - Hartel, Richard W
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Hartel, Richard W:
Crystallization in Foods (Food Engineering Series) - copertina rigida, flessible

2001, ISBN: 9780834216341

Springer, Hardcover, Auflage: 2001, 336 Seiten, Publiziert: 2001-03-31T00:00:01Z, Produktgruppe: Book, 1.43 kg, Preserving Food, Food & Drink, Subjects, Books, Chemistry, Science, Nature … Altro …

Costi di spedizione:Usually dispatched within 6 to 10 days. Die angegebenen Versandkosten können von den tatsächlichen Kosten abweichen. (EUR 5.83) Book Depository
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Crystallization in Foods (Food Engineering Series) - Hartel, Richard W
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Spedizione: € 5,831
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Hartel, Richard W:
Crystallization in Foods (Food Engineering Series) - copertina rigida, flessible

2001, ISBN: 9780834216341

Springer, Hardcover, Auflage: 2001, 336 Seiten, Publiziert: 2001-03-31T00:00:01Z, Produktgruppe: Book, 1.43 kg, Preserving Food, Food & Drink, Subjects, Books, Chemistry, Science, Nature … Altro …

Costi di spedizione:Die angegebenen Versandkosten können von den tatsächlichen Kosten abweichen. (EUR 5.83)

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Dettagli del libro
Crystallization in Foods (Food Engineering Series)

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Informazioni dettagliate del libro - Crystallization in Foods (Food Engineering Series)


EAN (ISBN-13): 9780834216341
ISBN (ISBN-10): 0834216345
Copertina rigida
Copertina flessibile
Anno di pubblicazione: 2002
Editore: Springer
336 Pagine
Peso: 0,666 kg
Lingua: eng/Englisch

Libro nella banca dati dal 2007-06-03T21:50:30+02:00 (Rome)
Pagina di dettaglio ultima modifica in 2023-03-30T19:44:11+02:00 (Rome)
ISBN/EAN: 9780834216341

ISBN - Stili di scrittura alternativi:
0-8342-1634-5, 978-0-8342-1634-1
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : härtel, barbosa, hartel richard
Titolo del libro: engineering food, foods, aspen


Dati dell'editore

Autore: Richard W Hartel
Titolo: Food Engineering Series; Crystallization in Foods
Editore: Springer; Springer US
326 Pagine
Anno di pubblicazione: 2001-03-31
New York; NY; US
Lingua: Inglese
246,09 € (DE)
252,99 € (AT)
271,50 CHF (CH)
Available
X, 326 p.

BB; Hardcover, Softcover / Technik/Chemische Technik; Lebensmittel- und Getränketechnologie; Verstehen; CON_9006; Food Science; BC


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