Thomas h parliment (19 Ergebnisse)

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

23 cm. original cloth. x,398 pp. ills, diagrams. references. index. "ACS symposium series 317". -(library label on first endpaper, otherwise (very) good). 777g.

Zustand: 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. …

1st ed. 23 x 16 cm. 433 pages. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

Hardcover. Zustand: Gut. 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.

Zustand: Good. 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.

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

Zustand: Gut. Zustand: Gut | Seiten: 668 | 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.…

Zustand: New. In English.

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

Zustand: Sehr gut. kleine Lagerspuren am Buch, Inhalt einwandfrei und ungelesen Sprache: Englisch Gewicht in Gramm: 940.

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.…

Zustand: 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.

Hardcover. Zustand: Brand New. 1st edition. 654 pages. 9.25x6.50x1.50 inches. In Stock.

Zustand: New. In English.

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.…

Zustand: 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.

Hardcover. Zustand: Brand New. 1st edition. 510 pages. 9.25x6.25x1.25 inches. In Stock.

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.…