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Verlag: CRC Press LLC, 2009
ISBN 10: 1587160285ISBN 13: 9781587160288
Anbieter: Better World Books, Mishawaka, IN, USA
Buch Erstausgabe
Zustand: Very Good. 1st Edition. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: CRC Press LLC, 2009
ISBN 10: 1587160285ISBN 13: 9781587160288
Anbieter: Better World Books, Mishawaka, IN, USA
Buch Erstausgabe
Zustand: Good. 1st Edition. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Verlag: Routledge (edition 2), 2015
ISBN 10: 1482209748ISBN 13: 9781482209747
Anbieter: BooksRun, Philadelphia, PA, USA
Buch
Paperback. Zustand: Very Good. 2. Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.
Verlag: CRC Press, 2009
Anbieter: HALCYON BOOKS, LONDON, Vereinigtes Königreich
Hardcover. Zustand: Very Good. ALL ITEMS ARE DISPATCHED FROM THE UK WITHIN 48 HOURS ( BOOKS ORDERED OVER THE WEEKEND DISPATCHED ON MONDAY) ALL OVERSEAS ORDERS SENT BY TRACKABLE AIR MAIL. IF YOU ARE LOCATED OUTSIDE THE UK PLEASE ASK US FOR A POSTAGE QUOTE FOR MULTI VOLUME SETS BEFORE ORDERING.
Verlag: Springer US, 2012
ISBN 10: 1461432987ISBN 13: 9781461432982
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the research process, to challenge conventional wisdom, and to develop a career path that maximizes the probability of success both in school and beyond. The author has viewed food science graduate programs through the lenses of programs at four universities and service in numerous activities with the Institute of Food Technologists. This book is thus focused on the field of food science, but it may have relevance to other scientific disciplines. The book introduces the concept of research as process in the first chapter. Subsequent chapters focus on individual unit operations of research: idea generation, problem definition, critical evaluation of the literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Successful graduate students in food science must master each of these operations. The final section of the book pushes the reader beyond graduate school into its practice in the real world. Topics covered in the maturation of a food scientist include the scientific meeting, critical thinking, science and philosophy, ethics, finding and managing the literature, planning, grantsmanship, laboratory setup and management, and career development. This book should be a meaningful companion for any graduate student in the field and those transitioning from graduate school to the food science profession.
Verlag: Springer US, 2012
ISBN 10: 1461432987ISBN 13: 9781461432982
Anbieter: Buchpark, Trebbin, Deutschland
Buch
Zustand: Sehr gut. Zustand: Sehr gut - Buchschnitt verkürzt - gepflegter, sauberer Zustand | Seiten: 180 | Sprache: Englisch.
Verlag: Springer International Publishing, 2016
ISBN 10: 3319453920ISBN 13: 9783319453927
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Verlag: CRC Press 2019-09-13, Boca Raton, 2019
ISBN 10: 0367398745ISBN 13: 9780367398743
Anbieter: Blackwell's, London, Vereinigtes Königreich
Buch
paperback. Zustand: New. Language: ENG.
Verlag: CRC Press 2015-10-23, Boca Raton, 2015
ISBN 10: 1482209748ISBN 13: 9781482209747
Anbieter: Blackwell's, London, Vereinigtes Königreich
Buch
paperback. Zustand: New. Language: ENG.
Verlag: Taylor & Francis Inc, 2000
ISBN 10: 1566767857ISBN 13: 9781566767859
Anbieter: Buchpark, Trebbin, Deutschland
Buch
Zustand: Sehr gut. Zustand: Sehr gut - Gepflegter, sauberer Zustand. Außen: Klebereste / Klebespuren. Aus der Auflösung einer renommierten Bibliothek. Kann Stempel beinhalten. | Seiten: 352 | Sprache: Englisch.