Food Science Tapa dura - 1986

Springer, 1986. Hardcover. Good. Disclaimer:A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less.Dust jacket quality is not guaranteed.

Springer, 1986. Hardcover. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Springer, 1986. 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,1150grams, ISBN:0870554964

Springer, 1986-03-15. Hardcover. Good.

Springer. Used - Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.

Westport, CT: AVI Publishing Company, Inc., 1986. 4th Edition . Hardcover. Near Fine/No Jacket. 8vo - over 7¾ - 9¾" tall. White lettering on blue boards. 8vo, 733pp. Some text is highlighted, contents otherwise fine.This book addresses the complex interactions between ingredients, processing, packaging, distribution and storage. It explores how these factors influence food quality and safety. Reflecting upon recent advances and emerging technologies, this edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes, and replacement products, as they affect product development and recent concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, use of microwave cooking and microwaveable products, controlled atmosphere packaging and new technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction. It… Leer más