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100%: N. L. Kent, A D Evers: Kents Technology of Cereals - An Introduction for Students of Food Science and Agriculture (ISBN: 9781855736603) 1994, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
89%: N.L. Kent, A.D. Evers: s Technology of Cereals: An Introduction for Students of Food Science and Agriculture (Woodhead Publishing Series in Food Science, Technology and Nutrition) (ISBN: 9781855733619) in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
89%: Kurt A. Rosentrater: Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture (ISBN: 9780081005293) Elsevier Science & Technology, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
86%: Kurt A. Rosentrater, Anthony D Evers: Kents Technology of Cereals - An Introduction for Students of Food Science and Agriculture (ISBN: 9780081005323) 2017, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
82%: Kent, N. L.: Technology of Cereals An Introduction for Students of Food Science and Agriculture by 1983 Paperback (ISBN: 9780080298009) 1983, Pergamon Pr, 3. Ausgabe, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
78%: Kent, N. L.: Technology of Cereals: An Introduction for Students of Food Science and Agriculture (Pergamon International Library of Science, Technology, Engineering & Social Studies) (ISBN: 9780080298016) Pergamon Press, 3. Ausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
Kents Technology of Cereals - An Introduction for Students of Food Science and Agriculture
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Bester Preis: € 64,45 (vom 16.08.2016)1
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s Technology of Cereals, 4/e
EN PBISBN: 9781855733619 bzw. 1855733617, in Englisch, Taschenbuch.
Lieferung aus: Indien, Shipping costs to: USA.
Von Händler/Antiquariat, Books WorldWide Express.
4th ed.. Softcover. Brand New. International Editionö - ISBN number and front cover may be different in rare cases but contents are same as the US edition. FOR MULTIPLE ORDERS AND EXPEDITE ORDERS, WE USE FEDEX/UPS/DHL SERVICE & RECEIVE FAST WITHIN 3-5 BUSINESS DAYS. No shipping to PO BOX, APO, FPO addresses. Kindly provide day time phone number in order to ensure smooth delivery. Printed in black & white in English language. Territorial restrictions may be printed on the book. We may ship from Asian regions for inventory purpose. 100% Customer satisfaction guaranteed! We use Fast Shipping via DHL/FEDEX/UPS.
Von Händler/Antiquariat, Books WorldWide Express.
4th ed.. Softcover. Brand New. International Editionö - ISBN number and front cover may be different in rare cases but contents are same as the US edition. FOR MULTIPLE ORDERS AND EXPEDITE ORDERS, WE USE FEDEX/UPS/DHL SERVICE & RECEIVE FAST WITHIN 3-5 BUSINESS DAYS. No shipping to PO BOX, APO, FPO addresses. Kindly provide day time phone number in order to ensure smooth delivery. Printed in black & white in English language. Territorial restrictions may be printed on the book. We may ship from Asian regions for inventory purpose. 100% Customer satisfaction guaranteed! We use Fast Shipping via DHL/FEDEX/UPS.
2
Kent’s Technology of Cereals
EN NWISBN: 9781855736603 bzw. 1855736608, in Englisch, Woodhead Publishing, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd.
Life Sciences, This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. Ebook.
Life Sciences, This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. Ebook.
3
s Technology of Cereals - An Introduction for Students of Food Science and Agriculture
EN NWISBN: 9781855736603 bzw. 1855736608, in Englisch, Elsevier Science, neu.
Kent`s Technology of Cereals: This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. Englisch, Ebook.
4
Kents Technology of Cereals
EN NW EBISBN: 9781855733619 bzw. 1855733617, in Englisch, Elsevier Science, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Technology, This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. eBook.
Technology, This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed. eBook.
5
Kents Technology of Cereals - An Introduction for Students of Food Science and Agriculture
EN NW EB DLISBN: 9781855736603 bzw. 1855736608, in Englisch, Elsevier Reference Monographs, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, E-Book zum Download.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
6
s Technology of Cereals: An Introduction for Students of Food Science and Agriculture (1994)
EN NW EB DLISBN: 9781855736603 bzw. 1855736608, in Englisch, Woodhead Publishing, Woodhead Publishing, Woodhead Publishing, neu, E-Book, elektronischer Download.
Lieferung aus: Frankreich, in-stock.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
7
Kent´s Technology of Cereals
EN NW EB DLISBN: 9781855736603 bzw. 1855736608, in Englisch, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, zzgl. Versandkosten.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
8
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Kent's Technology of Cereals
EN NWISBN: 9780081005293 bzw. 0081005296, in Englisch, Elsevier Science & Technology, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
9
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s Technology of Cereals: An Introduction for Students of Food Science and Agriculture (Woodhead Publishing Series in Food Science, Technology and Nutrition) (2000)
EN HCISBN: 9781855733619 bzw. 1855733617, in Englisch, CRC Press, gebundenes Buch.
Lieferung aus: Vereinigte Staaten von Amerika, Shipping costs to: USA.
Von Händler/Antiquariat, Ergodebooks.
CRC Press, 2000-01-01. Fourth Edition. Hardcover. Used:Good.
Von Händler/Antiquariat, Ergodebooks.
CRC Press, 2000-01-01. Fourth Edition. Hardcover. Used:Good.
10
Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture
EN HC NWISBN: 9780081005293 bzw. 0081005296, in Englisch, Elsevier Science, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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