Advanced Dairy Chemistry: Volume 2: Lipids: Lipids v. 2
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Bester Preis: € 53,81 (vom 14.11.2016)1
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Advanced Dairy Chemistry: Volume 2: Lipids: Lipids v. 2 (1995)
EN HCISBN: 9780412606205 bzw. 0412606208, Band: 2, in Englisch, Springer, gebundenes Buch.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Versandkosten nach: USA.
Von Händler/Antiquariat, Anybook Ltd.
Springer, 1995. This is an ex-library book and may have the usual library/used-book markings inside. Library sticker on cover.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket.
Von Händler/Antiquariat, Anybook Ltd.
Springer, 1995. This is an ex-library book and may have the usual library/used-book markings inside. Library sticker on cover.This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket.
2
Symbolbild
Advanced Dairy Chemistry: Volume 2: Lipids
EN HC USISBN: 9780412606205 bzw. 0412606208, Band: 2, in Englisch, Springer, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, Books Express.
Springer. Hardcover. Good. We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! j.
Von Händler/Antiquariat, Books Express.
Springer. Hardcover. Good. We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! j.
3
Advanced Dairy Chemistry, v. 2 (1995)
EN HC NWISBN: 9780412606205 bzw. 0412606208, in Englisch, Kluwer Academic Publishers Group, gebundenes Buch, neu.
Lieferung aus: Niederlande, Vermoedelijk 4-6 weken.
bol.com.
Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.Taal: Engels;Afmetingen: 28x234x156 mm;Gewicht: 750,00 gram;Verschijningsdatum: januari 1995;ISBN10: 0412606208;ISBN13: 9780412606205; Engelstalig | Hardcover | 1995.
bol.com.
Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.Taal: Engels;Afmetingen: 28x234x156 mm;Gewicht: 750,00 gram;Verschijningsdatum: januari 1995;ISBN10: 0412606208;ISBN13: 9780412606205; Engelstalig | Hardcover | 1995.
4
Symbolbild
Advanced Dairy Chemistry: Volume 2: Lipids (1995)
EN HCISBN: 9780412606205 bzw. 0412606208, Band: 2, in Englisch, Springer, gebundenes Buch.
Von Händler/Antiquariat, Books Express [61727479], Portsmouth, NH, U.S.A.
We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! j.
We ship International with Tracking Number! May not contain Access Codes or Supplements. Buy with confidence, excellent customer service! j.
5
Symbolbild
Advanced Dairy Chemistry: Volume 2: Lipids (1995)
EN HC USISBN: 9780412606205 bzw. 0412606208, Band: 2, in Englisch, 2. Ausgabe, Springer, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, zzgl. Versandkosten, Verandgebiet: DOM.
Von Händler/Antiquariat, Books Express, NH, Portsmouth, [RE:4].
Hardcover, 2nd ed.
Von Händler/Antiquariat, Books Express, NH, Portsmouth, [RE:4].
Hardcover, 2nd ed.
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