Polysaccharide Dispersions - 6 Angebote vergleichen
Bester Preis: € 83,19 (vom 09.06.2016)1
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Polysaccharide Dispersions (1997)
EN HC NWISBN: 9780127338651 bzw. 0127338659, in Englisch, Academic Press, gebundenes Buch, neu.
Von Händler/Antiquariat, Herb Tandree Philosophy Books [17426], Stroud, GLOS, United Kingdom.
9780127338651 236pp., Hardback, This listing is a new book, a title currently in-print which we order directly and immediately from the publisher.
9780127338651 236pp., Hardback, This listing is a new book, a title currently in-print which we order directly and immediately from the publisher.
2
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Polysaccharide Dispersions: Chemistry and Technology in Food (Food Science and Technology) (1997)
EN HC USISBN: 9780127338651 bzw. 0127338659, in Englisch, Academic Press, gebundenes Buch, gebraucht.
Von Händler/Antiquariat, Orca Knowledge Systems, Inc. [603531], Novato, CA, U.S.A.
Publisher: Academic Press Date of Publication: 1997 Binding: hardcover Edition: Condition: Near Fine Description: No markings in book. Covers lightly scuffed. Reams of theory regarding synthetic polymers have been generated in the past 50 years, but the role of polysaccharides has been neglected recently. Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and th.
Publisher: Academic Press Date of Publication: 1997 Binding: hardcover Edition: Condition: Near Fine Description: No markings in book. Covers lightly scuffed. Reams of theory regarding synthetic polymers have been generated in the past 50 years, but the role of polysaccharides has been neglected recently. Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and th.
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Polysaccharide Dispersions: Chemistry and Technology in Food (Hardback) (1997)
EN HC NWISBN: 9780127338651 bzw. 0127338659, in Englisch, Elsevier Science Publishing Co Inc, United States, gebundenes Buch, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkostenfrei.
Von Händler/Antiquariat, The Book Depository US [58762574], London, United Kingdom.
Language: English . Brand New Book. Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background. It contains fundamental principles, practical applications, and new discoveries regarding polysaccharides, presents material in a simple, easy to understand style and focuses exclusively on the food industry.
Von Händler/Antiquariat, The Book Depository US [58762574], London, United Kingdom.
Language: English . Brand New Book. Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli. New empirical and theoretical equations, which are not often identified with food technologies, are used to support the findings. Polysaccharide Dispersions: Chemistry and Technology in Food is written in a simple, nontechnical style and should be equally comprehensible to the student, the researcher, the plant manager, and the casual observer with only a modest technical background. It contains fundamental principles, practical applications, and new discoveries regarding polysaccharides, presents material in a simple, easy to understand style and focuses exclusively on the food industry.
4
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Polysaccharide Dispersions: Chemistry and Technology in Food (1997)
EN HC NW FEISBN: 9780127338651 bzw. 0127338659, in Englisch, Academic Pr, gebundenes Buch, neu, Erstausgabe.
Von Händler/Antiquariat, Revaluation Books [2134736], Exeter, United Kingdom.
1st edition. 236 pages. 9.25x6.50x0.75 inches. In Stock.
1st edition. 236 pages. 9.25x6.50x0.75 inches. In Stock.
5
Polysaccharide Dispersions
EN NW EB DLISBN: 9780080539232 bzw. 0080539238, in Englisch, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, zzgl. Versandkosten.
Chemistry and Technology in Food, Chemistry and Technology in Food.
Chemistry and Technology in Food, Chemistry and Technology in Food.
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Polysaccharide Dispersions, Chemistry and Technology in Food (1997)
EN HC NWISBN: 9780127338651 bzw. 0127338659, in Englisch, Elsevier Science Publishing Co Inc, gebundenes Buch, neu.
Lieferung aus: Niederlande, 12 werkdagen.
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