Ed S Pearson a M (4 results)

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  • Language: English

    Published by Springer, 2011

    9400966369 / 9789400966369

    • Softcover

    Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices

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    Condition: Used - As new

    US$ 69.26

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    Quantity: 15 available

    Condition: As New. Unread book in perfect condition.

  • Language: English

    Published by Springer, 2011

    9400966369 / 9789400966369

    • Softcover

    Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices

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    Condition: New

    US$ 84.82

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    Quantity: 15 available

    Condition: New.

  • Language: English

    Published by Chapman and Hall, 1997

    0751403903 / 9780751403909

    • Hardcover

    Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, IrelandKennys Bookshop and Art Galleries Ltd.

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    Condition: New

    US$ 234.40

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    Condition: New. There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Editor(s): Pearson, A. M.; Dutson, T. R. Series: Advances in Meat Research (Closed). Num Pages: 367 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 156 x 22. Weight in Grams: 1610. . 1997. Hardback. . . . .…

  • Language: English

    Published by Chapman and Hall, 1997

    0751403903 / 9780751403909

    • Hardcover

    Seller: Kennys Bookstore, Olney, MD, U.S.A.Kennys Bookstore

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    Condition: New

    US$ 285.93

    US$ 10.50 shipping 
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    Quantity: 15 available

    Condition: New. There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. Editor(s): Pearson, A. M.; Dutson, T. R. Series: Advances in Meat Research (Closed). Num Pages: 367 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 234 x 156 x 22. Weight in Grams: 1610. . 1997. Hardback. . . . . Books ship from the US and Ireland.…