Beckett stephen (38 Ergebnisse)

Zustand: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .…

paperback. Zustand: Very Good. Most items will be dispatched the same or the next working day. A copy that has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

paperback. Zustand: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.…

Paperback. Zustand: Very Good. "Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.". The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

Zustand: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.…

Zustand: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Paperback. Zustand: Used; Good. Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Damaged cover. The cover of is slightly damaged for instance a torn or bent corner.…

Paperback. Zustand: Used; Very Good. Dispatched, from the UK, within 48 hours of ordering. Though second-hand, the book is still in very good shape. Minimal signs of usage may include very minor creasing on the cover or on the spine.

Hardcover. Zustand: Very Good+. No Dust Jacket. Second Edition. 240 pages; charts and graphs. Photographs. Personal plate from previous owner on front free endpaper. Very Good condition otherwise. No other noteworthy defects. No markings on text pages. ; - Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be carefully cushioned in bubble wrap and securely boxed. All orders ship on the same or next business day. Buy with confidence.…

Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780854049707.

Zustand: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780854049707.

Hardcover. Zustand: Near Fine. 2nd Edition. Hardcover volume, measuring approximately 6.5" x 9.5", shows closed tear to upper inside corner of front cover. Book is otherwise in fine condition, with firm binding, clean and bright interior. xii/240 pages. "The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!".…

Zustand: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Zustand: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: New. In English.

Zustand: New. In.

346 S., als Mängelexempl. Gekennz., Schnitt etwas fleckig + 318 S., + 430 S., + 430 S., + 539 S., alle Exemplare Tb, sonst gut.

Paperback. Zustand: Brand New. 3rd edition. 284 pages. 9.00x6.00x0.75 inches. In Stock.

Hardcover. Zustand: Very Good. 1st Edition. A excellent copy of this text discussing Samuel Becket's influential existential drama "Waiting for Godot." 236 pgs bound in pictorial boards, issued with no dust jacket. Binding is solid and sturdy. Interior is crisp, clean, and free of marks. Front cover is bumped near the spine, and there is very minor wear at the bottom corners. Overall, this copy is clean and in great shape.…

Oct 01, 1987. Zustand: gebraucht; gut. Auflage 1988, Schutzumschlag mit kleinen Lagerspuren, Stempel am Vorsatzblatt, Inhalt textsauber und gepflegt.

Oblong 4to., First Edition, with photographs throughout; pictorial wrappers, wire-stitched as issued, a near fine copy. Fine collection of evocative photographs from the late Victorian period onwards. SCARCE.

Taschenbuch. Zustand: Neu. Neuware - The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption. Originally based upon a talk to encourage school children to study science, the book is now widely used within industry and academia. The third edition of this international best seller has been fully revised and updated. The author has now included methods of sensory evaluation, designing and modifying chocolate flavour to suit the product and the history and manufacture of some well-known confectionery products. Fat, calorie and sugar reduction are also covered including a review of patents in this area. In addition, the section on why chocolate might be good for you has been updated to include some more recent research results. Three new experiments have been added, so there are now twenty of them, which use simple materials and apparatus to demonstrate the scientific and mathematical principles found in the rest of the book. Most are easily adapted to suit different student abilities.This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry.Extracts from reviews of 2nd Edition:'.I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures.' Bioscience Education, Volume 12, 2008, E J Wood.'.very well written and complete book for everyone who wants to learn more about chocolate and its production process.'Crystallography Reviews, Volume 15, 2009 - Issue 4, pages 275-277, Henk Schenk.'The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science.' Chemistry World, for the Christmas Books.…

Zustand: New.

Paperback. Zustand: Near fine. 3rd Edition. London, Royal Society of Chemistry, 2019 (third edition)/ [2000]. Octavo, xvi, 284 pages with numerous illustrations (some in colour). Colour pictorial card covers slightly rubbed; a near-fine copy.

Zustand: New. Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.&Uumlber den .

Zustand: New.