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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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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 33,33
EUR 12,29 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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Die Toseftaperiode in der Tannaitischen Literatur (German Edition)
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 20,38
EUR 13,84 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. In.
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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 61,61
EUR 5,78 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 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 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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Die Toseftaperiode in der Tannaitischen Literatur (German Edition)
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 32,02
EUR 13,84 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. In.
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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
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 116,68
EUR 7,81 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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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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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 Flavors and Chemistry: Advances of the New Millennium (Special Publications, Volume 274)
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 141,55
EUR 13,84 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. In.
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Food Flavor and Chemistry
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 153,74
EUR 7,81 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
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 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
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2001
ISBN 10: 0854048758 ISBN 13: 9780854048755
EUR 123,07
EUR 48,99 Versand
Versand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. 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.InhaltsverzeichnisOverview Dairy and Wine Flavors Composition Form.
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Food Flavor and Chemistry: Explorations Into The 21st Century (Special Publications)
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 168,76
EUR 13,84 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. In.
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Food Flavors and Chemistry: Advances of the New Millennium
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2002
ISBN 10: 0854048758 ISBN 13: 9780854048755
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 169,69
EUR 17,33 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
In den WarenkorbHardcover. Zustand: Brand New. 1st edition. 654 pages. 9.25x6.50x1.50 inches. In Stock.
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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
EUR 160,98
EUR 48,99 Versand
Versand von Deutschland nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. This book provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.InhaltsverzeichnisOverview Dairy and Wine Flavors Composition Fo.
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Quality of Fresh and Processed Foods
Buch 124 von 544: Advances in Experimental Medicine and BiologyAnbieter: Majestic Books, Hounslow, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
EUR 213,06
EUR 7,51 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 1 verfügbar
In den WarenkorbZustand: New. pp. 364 Illus.
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Food Flavors and Chemistry : Advances of the New Millennium
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: Neu. Neuware - 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 Flavor And Chemistry: Explorations Into The 21st Century
Sprache: Englisch
Verlag: Royal Society of Chemistry, 2005
ISBN 10: 0854046534 ISBN 13: 9780854046539
Anbieter: Revaluation Books, Exeter, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 220,06
EUR 17,33 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: 2 verfügbar
In den WarenkorbHardcover. Zustand: Brand New. 1st edition. 510 pages. 9.25x6.25x1.25 inches. In Stock.
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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: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 247,39
EUR 13,84 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. In.
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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: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
EUR 247,39
EUR 13,84 Versand
Versand von Vereinigtes Königreich nach USAAnzahl: Mehr als 20 verfügbar
In den WarenkorbZustand: New. In.
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Food Flavor and Chemistry : Explorations Into the 21st Century
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: Neu. Neuware - 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, this book provides an update on the advances in food chemistry and ¿avor science with a broad spectrum of food products from both plants and animals.
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Gebunden. Zustand: New. Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to chang.
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Taschenbuch. Zustand: Neu. Quality of Fresh and Processed Foods | Fereidoon Shahidi (u. a.) | Taschenbuch | xi | Englisch | 2012 | Springer US | EAN 9781461347903 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Quality of Fresh and Processed Foods
Buch 124 von 544: Advances in Experimental Medicine and BiologySprache: Englisch
Verlag: Springer US, Springer New York, 2012
ISBN 10: 1461347904 ISBN 13: 9781461347903
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
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Quality of Fresh and Processed Foods
Buch 124 von 544: Advances in Experimental Medicine and BiologyAnbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.
