Verlag: Elsevier Science & Technology, 2001
ISBN 10: 0126463840 ISBN 13: 9780126463842
Sprache: Englisch
Anbieter: Better World Books: West, Reno, NV, USA
EUR 11,00
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In den WarenkorbZustand: Very Good. 3rd. Former library book; may include library markings. Used book that is in excellent condition. May show signs of wear or have minor defects.
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
EUR 14,05
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In den WarenkorbHardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
Verlag: Elsevier Science & Technology, 2008
ISBN 10: 0123709008 ISBN 13: 9780123709004
Sprache: Englisch
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes Königreich
EUR 14,04
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In den WarenkorbZustand: Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
Anbieter: AwesomeBooks, Wallingford, Vereinigtes Königreich
EUR 18,69
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In den Warenkorbhardcover. Zustand: Very Good. Introduction to Food Engineering (Food Science and Technology) 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. .
Anbieter: Bahamut Media, Reading, Vereinigtes Königreich
EUR 18,69
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In den Warenkorbhardcover. 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.
EUR 11,78
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In den WarenkorbZustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,750grams, ISBN:0126463808.
EUR 30,23
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In den WarenkorbZustand: Good. Used book that is in clean, average condition without any missing pages.
Verlag: Elsevier Science & Technology, 2013
ISBN 10: 0123985307 ISBN 13: 9780123985309
Sprache: Englisch
Anbieter: Better World Books Ltd, Dunfermline, Vereinigtes Königreich
EUR 41,23
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In den WarenkorbZustand: Good. Ships from the UK. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.
EUR 94,79
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In den WarenkorbZustand: 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.
EUR 96,20
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In den WarenkorbZustand: 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.
EUR 88,29
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In den WarenkorbPaperback. Zustand: Brand New. 320 pages. 9.25x6.00x0.73 inches. In Stock.
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
EUR 105,68
Währung umrechnenAnzahl: 15 verfügbar
In den WarenkorbPAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.
EUR 114,88
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In den WarenkorbZustand: New.
Anbieter: Ria Christie Collections, Uxbridge, Vereinigtes Königreich
EUR 129,82
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In den WarenkorbZustand: New. In.
EUR 128,18
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In den WarenkorbPaperback. Zustand: Brand New. 6th edition. 900 pages. 9.25x7.50x2.28 inches. In Stock.
EUR 104,36
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In den WarenkorbZustand: NEW.
EUR 139,85
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In den WarenkorbHardcover. Zustand: New. 1st Edition. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
EUR 107,97
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In den WarenkorbZustand: New. Numerical examples are reworked using the latest data on fluid properties obtained from the National Institute of Standards and TechnologyQuantitative examples describe the use of earth-friendly refrigerants in the cold chainDesign.
EUR 164,72
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In den WarenkorbHardcover. Zustand: Brand New. 5th edition. 864 pages. 9.50x8.00x1.50 inches. In Stock.
EUR 174,17
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In den WarenkorbZustand: New. 2024. 6th ed. paperback. . . . . . Books ship from the US and Ireland.
EUR 109,55
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In den WarenkorbTaschenbuch. Zustand: Neu. Introduction to Food Engineering | R. Paul Singh (u. a.) | Taschenbuch | Food Science and Technology | Buch | Englisch | 2024 | Elsevier LTD | EAN 9780128231296 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
EUR 124,50
Währung umrechnenAnzahl: 1 verfügbar
In den WarenkorbTaschenbuch. Zustand: Neu. Neuware -\*\*2025 Textbook and Academic Authors Association (TAA) Textbook Excellence 'Texty' Award Winner\*\*The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with 'what-if' analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.Libri GmbH, Europaallee 1, 36244 Bad Hersfeld 913 pp. Englisch.
EUR 130,98
Währung umrechnenAnzahl: 2 verfügbar
In den WarenkorbTaschenbuch. Zustand: Neu. Neuware - \*\*2025 Textbook and Academic Authors Association (TAA) Textbook Excellence 'Texty' Award Winner\*\*The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, translated into six languages, is widely acclaimed in teaching and learning food engineering by many generations of students worldwide. It is notable for blending engineering principles based on fundamental physics applied to commonly used and emerging food processing technologies. The chapters are written to facilitate the instructors in presenting lectures in an organized sequence for effective teaching. Numerous solved examples, detailed steps, and end-of-chapter problems of industrial relevance are included to help students learn underlying concepts and their applications. Many illustrations, with companion web-based animations, aim to improve the subject's comprehension. A new chapter introduces quantitative aspects of cleaning and sanitation in food operations to enhance food safety. Quantitative aspects of emerging electrotechnologies for food processing are explained. Spreadsheet-based problem-solving techniques are included for designing unit operations with 'what-if' analysis. Practicing professionals in the industry will find an extensive collection of reference data helpful in the design and operation of industrial food processes.