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Verlag: Kingsley Publishers, Jessica, 2014
ISBN 10: 1849055602ISBN 13: 9781849055604
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. Used book that is in excellent condition. May show signs of wear or have minor defects.
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Neu ab EUR 21,63
Gebraucht ab EUR 3,84
Mehr entdecken Softcover
Verlag: Lippincott Williams & Wilkins, 1999
ISBN 10: 0781720443ISBN 13: 9780781720441
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Good. Used book that is in clean, average condition without any missing pages.
Verlag: A&C Black, 2011
ISBN 10: 1408133253ISBN 13: 9781408133255
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
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.
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Verlag: Jessica Kingsley Publishers, United Kingdom, London, 2011
ISBN 10: 1849051712ISBN 13: 9781849051712
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Good. Children with dyspraxia often have reduced motor skills including balance, timing and coordination, as well as weak muscles - something recent research suggests may be not only a symptom but a cause of the condition. It is no wonder then, that they will do everything in their power to avoid gym class! By encouraging children with dyspraxia to take part in an easy and fun exercise program, teachers and parents can help them to overcome their symptoms, enjoy physical activities, and become as active as their friends and classmates. Geoff Platt's highly effective program aims to improve strength and fitness by focusing on familiar activities such as running, jumping and ball play. These simple exercises can be taught by anyone and no specialist supervision or equipment is required. This book demonstrates how regular exercise routines that are tailored specifically to the needs of children with dyspraxia can make a real difference, eliminating weakness by improving muscle activation, neural control and overall movement skills. This practical guide will be an essential resource for parents, Physical Education teachers, and other teachers of recreation and games classes who are looking to help children with dyspraxia to reduce weakness and improve motor skills. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.
Verlag: The Crowood Press 2015-06-26, Ramsbury, 2015
ISBN 10: 1847979416ISBN 13: 9781847979414
Anbieter: Blackwell's, London, Vereinigtes Königreich
Buch
paperback. Zustand: New. Language: ENG.
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Verlag: Nova Science Publishers, Incorporated, 2012
ISBN 10: 1619422263ISBN 13: 9781619422261
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: LexisNexis, 1987
ISBN 10: 0407003134ISBN 13: 9780407003132
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: Springer US, 2013
ISBN 10: 146135904XISBN 13: 9781461359043
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked and, as with some cheese fermentations, fermented meats may be ripened by moulds and yeasts. The preservation of meats by fermentation depends on the interaction of a number of environmental and microbio logical factors including the pH, water activity, redox potential and the presence of preservatives and a competitive microftora. The subject of fermented meats is an important but relatively specialised area of microbiology and food technology. Few books have specifically addressed this subject and the topic has usually been dealt with in reviews and research papers with a significant proportion of these being published in languages other than English. As far as we are aware, this volume is the first to bring together a selection of key topics relating to the production of fermented meats and their chemical and microbiological properties. The book begins with a general chapter on the properties of meat.
Verlag: John Wiley And Sons Ltd Nov 2017, 2017
ISBN 10: 0470673427ISBN 13: 9780470673423
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Neuware - Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations.All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.\* Coverage of all the core modules of food science and technology degree programs internationally\* Crucial information for professionals in the food industry worldwide\* Chapters written by subject experts, all of whom are internationally respected in their fields\* A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally\* Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercisesFood Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Verlag: Chapman and Hall, 1995
ISBN 10: 075140201XISBN 13: 9780751402018
Anbieter: Antiquariat Deinbacher, Murstetten, Österreich
Buch Erstausgabe
8° , Hardcover/Pappeinband. 1.Auflage,. xii, 242 Seiten Einband etwas berieben, Bibl.Ex., innen guter und sauberer Zustand 9780751402018 Sprache: Englisch Gewicht in Gramm: 635.
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Mehr entdecken Hardcover Erstausgabe
Zustand: Good. Washington, D.C.: National Resources Board, 1935. Sm 4to. iv,125pp. Figures, maps. Good book. Owner's name stamped on inside front cover and title page. (regional planning, New Hampshire) Inquire if you need further information.