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Verlag: Aviation Publishers Company, Limited, 1976
ISBN 10: 0870551930ISBN 13: 9780870551932
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Verlag: Avi Publishing Co Inc., 1968
Anbieter: World of Rare Books, Goring-by-Sea, SXW, Vereinigtes Königreich
Zustand: Good. 1968. No Edition Remarks. 320 pages. No dust jacket. Blue cloth with gilt lettering. Contains black & white illustrations and plates. Pen inscription to front free endpaper, fills whole page. Pages are mildly tanned throughout. Text is clear. Binding remains firm. Boards have mild edge-wear with bumping to corners. Visible tanning to spine and edges with crushing to spine ends. Gilt lettering remains bright & clear.
Verlag: Westport,Conn.: The Avi Publishing Com., 1959
Anbieter: Antiquariat Bookfarm, Löbnitz, Deutschland
Buch
732 Seiten Ehem. Bibliotheksexemplar mit Stempel und Signatur. Noch GUTER Zustand, ein paar sichtbare Gebrauchsspuren, Einband bestoßen und berieben, Seiten leicht vergilbt. Kleinere Anstreichungen möglich. Dieses Buch stammt aus den Beständen einer Bibliothek für Ernährungswissenschaften. Wir haben Hunderte solcher Bücher auf Lager, sprechen Sie uns bei Interesse einfach darauf an. Sprache: Englisch Gewicht in Gramm: 550.
Zustand: very good. Westport, CT. : Avi Publishing co., 1962. Orig. cloth binding. xii,286 pp. Ills. Condition : very good copy. Keywords : ,
Anbieter: Kloof Booksellers & Scientia Verlag, Amsterdam, Niederlande
Zustand: very good. Westport : AVI Publishing Company , 1960. Orig. cloth binding. xviii,669 pp. 24 cm. Condition : very good copy. Keywords : ,
Zustand: very good. Westport, Conn : Avi Pub. Co, 1965. Original hardcover binding. ix, 275 pp. 24cm. Fine copy. Condition : very good copy. Keywords : , food.
Verlag: Westport : AVI, 1984
Anbieter: Antiquariat Thomas Haker GmbH & Co. KG, Berlin, Deutschland
Verbandsmitglied: GIAQ
Buch
Hardcover/Pappeinband. 2nd ed. 415 p. Good. Ex-library. Coffee spots on side edge Sprache: Englisch Gewicht in Gramm: 890.
Verlag: Avi Pub. Co, 1969
ISBN 10: 0870550616ISBN 13: 9780870550614
Anbieter: Kloof Booksellers & Scientia Verlag, Amsterdam, Niederlande
Buch
Zustand: good. Westport, Conn : Avi Pub. Co, 1969. Orig. cloth binding, vii,241 pp. 24 cm. illus., maps. "Based on the first 8 chapters of [the author's] The chemistry and technology of cereals as food and feed." Includes bibliographies. (Library of Congress) 7975557; (CLC) 000433134. Condition : good copy. ISBN 9780870550614. Keywords : ,
Verlag: Avi Pub. Co
ISBN 10: 0870551094ISBN 13: 9780870551093
Anbieter: Kloof Booksellers & Scientia Verlag, Amsterdam, Niederlande
Buch
Zustand: very good. Westport: AVI, 1972, 2nd. edition. Orig. cloth binding, 598 pp. Index. Illustrated. Condition : very good copy. ISBN 9780870551093. Keywords : ,
Verlag: AVI Pub. Co, 1970
ISBN 10: 0870550713ISBN 13: 9780870550713
Anbieter: Kloof Booksellers & Scientia Verlag, Amsterdam, Niederlande
Buch
Zustand: very good. Westport, Conn : Avi Pub. Co, 1970. Orig. cloth binding, vii,388 pp. 24 cm. illus., maps. Condition : very good copy. ISBN 9780870550713. Keywords : ,
Verlag: Westport, AVI, 1976
Anbieter: Antiquariat Bookfarm, Löbnitz, Deutschland
Buch Erstausgabe
Hardcover. 1. ed. 349 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. Sprache: Englisch Gewicht in Gramm: 1050.
Verlag: Westport, Avi Publ. Co, 1984
Anbieter: Antiquariat Bookfarm, Löbnitz, Deutschland
Buch
Hardcover. 2. ed. 415 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. Sprache: Englisch Gewicht in Gramm: 950.
Verlag: PAN-TECH INTL INC, 1999
ISBN 10: 0942849213ISBN 13: 9780942849219
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1990
ISBN 10: 094284923XISBN 13: 9780942849233
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1996
ISBN 10: 0942849248ISBN 13: 9780942849240
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1999
ISBN 10: 0942849221ISBN 13: 9780942849226
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1993
ISBN 10: 0942849264ISBN 13: 9780942849264
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1995
ISBN 10: 0942849256ISBN 13: 9780942849257
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1988
ISBN 10: 0942849272ISBN 13: 9780942849271
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1994
ISBN 10: 0942849299ISBN 13: 9780942849295
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1996
ISBN 10: 0942849280ISBN 13: 9780942849288
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: PAN-TECH INTL INC, 1999
ISBN 10: 0942849205ISBN 13: 9780942849202
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: Springer Netherlands, 2012
ISBN 10: 9401097801ISBN 13: 9789401097802
Anbieter: moluna, Greven, Deutschland
Buch
Kartoniert / Broschiert. Zustand: New.
Mehr Angebote von anderen Verkäufern bei ZVAB
Neu ab EUR 118,61
Verlag: PAN-TECH INTL INC, 1999
ISBN 10: 0942849302ISBN 13: 9780942849301
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New.
Verlag: Springer US, 1993
ISBN 10: 0442308922ISBN 13: 9780442308926
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.
Verlag: Springer US, 1991
ISBN 10: 0442308302ISBN 13: 9780442308308
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.
Verlag: Springer US, 1991
ISBN 10: 0442308558ISBN 13: 9780442308551
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.