Safety and quality assessment of vacuum evaporated grapefruits
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Bester Preis: € 53,34 (vom 01.07.2019)1
Safety and quality assessment of vacuum evaporated grapefruits (2019)
~EN PB NW
ISBN: 9783659777226 bzw. 3659777226, vermutlich in Englisch, 104 Seiten, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkosten nach: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, Syndikat Buchdienst, [4235284].
This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption. 2019, Taschenbuch / Paperback, Neuware, H: 220mm, B: 150mm, 104, Internationaler Versand, Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung.
Von Händler/Antiquariat, Syndikat Buchdienst, [4235284].
This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption. 2019, Taschenbuch / Paperback, Neuware, H: 220mm, B: 150mm, 104, Internationaler Versand, Selbstabholung und Barzahlung, PayPal, offene Rechnung, Banküberweisung.
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Symbolbild
Safety and quality assessment of vacuum evaporated grapefruits
~EN HC NW
ISBN: 9783659777226 bzw. 3659777226, vermutlich in Englisch, Lap Lambert Academic Publishing, gebundenes Buch, neu.
Lieferung aus: Deutschland, Versandkostenfrei innerhalb von Deutschland.
This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption. Sofort lieferbar Lieferzeit 1-2 Werktage.
This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 This is very interesting topic about fruits and vegetables processing and extending the safety and quality of fruits and vegetable with good nutritional profile. Vacuum evaporation is a very good technique as compared to conventional heat processing techniques in which important components like minerals, vitamins, anti-oxidants and total phenolic compound are lost during processing. Vacuum evaporation is conducted at low temperature of 50-55 centi grade with low atmospheric pressure of 600-650 mmHg. By using such type of techniques for the processing of fruits and vegetables are the demand of the consumer, so that they obtain good quality product for the consumption. Sofort lieferbar Lieferzeit 1-2 Werktage.
3
Symbolbild
Safety and quality assessment of vacuum evaporated grapefruits (2019)
~EN PB NW
ISBN: 9783659777226 bzw. 3659777226, vermutlich in Englisch, LAP Lambert Academic Publishing Jun 2019, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, BuchWeltWeit Inh. Ludwig Meier e.K. [57449362], Bergisch Gladbach, Germany.
Neuware - 104 pp. Englisch.
Von Händler/Antiquariat, BuchWeltWeit Inh. Ludwig Meier e.K. [57449362], Bergisch Gladbach, Germany.
Neuware - 104 pp. Englisch.
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Safety and quality assessment of vacuum evaporated grapefruits (2019)
EN PB NW
ISBN: 9783659777226 bzw. 3659777226, in Englisch, 104 Seiten, LAP LAMBERT Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandfertig in 1 - 2 Werktagen, Versandkostenfrei. Tatsächliche Versandkosten können abweichen.
Von Händler/Antiquariat, M & L aus Deutschland.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, M & L aus Deutschland.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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