Etiévant Patrick (10 results)
- Softcover
Seller: medimops, Berlin, Germanymedimops
Contact seller5-star sellerCondition: Used - Very good
US$ 4.60
US$ 11.61 shippingShips from Germany to U.S.A.Quantity: 1 available
Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.
- Softcover
Seller: medimops, Berlin, Germanymedimops
Contact seller5-star sellerCondition: Used - Fair
US$ 5.86
US$ 11.61 shippingShips from Germany to U.S.A.Quantity: 1 available
Condition: acceptable. Ausreichend/Acceptable: Exemplar mit vollständigem Text und sämtlichen Abbildungen oder Karten. Schmutztitel oder Vorsatz können fehlen. Einband bzw. Schutzumschlag weisen unter Umständen starke Gebrauchsspuren auf. / Describes a book or dust jacket that has the complete text pages (including those with ma…ps or plates) but may lack endpapers, half-title, etc. (which must be noted). Binding, dust jacket (if any), etc may also be worn.
- Softcover
Seller: Gallix, Gif sur Yvette, FranceGallix
Contact seller5-star sellerCondition: New
US$ 23.80
US$ 19.97 shippingShips from France to U.S.A.Quantity: 1 available
Condition: Neuf.
Language: English
Published by Woodhead Publishing 2006
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 32 of 301. Book 32 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Seller: Basi6 International, Irving, TX, U.S.A.Basi6 International
Contact seller5-star sellerCondition: New
US$ 150.46
Free ShippingShips within U.S.A.Quantity: 1 available
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
More imagesLanguage: French
Published by Serpenoise, Metz 2002
- Hardcover
Seller: Liseronsblancs, NANCY, FranceLiseronsblancs
Contact seller3-star sellerCondition: Used - As new
US$ 59.79
US$ 33.32 shippingShips from France to U.S.A.Quantity: 1 available
Couverture rigide. Condition: Comme neuf. Le CHEMIN de FER de WENDEL les réseaux miniers à voie normale - le port d'Illange par Michel LAVERTU - Patrick ETIÉVANT ouvrage relié (25 cm x 33.5 cm) reliure cartonnée illustrée, dos lisse, 191 pages, (texte sur deux colonnes), illustrées de photographies, plans, figures noir et blanc,… dans le texte, aux éditions Serpenoise, Metz, 2002 Extraits : Historique (la société - le domaine minier, état des installations en 1966 - le chemin de fer , etc .) - le réseau (catégories de voies - les ouvrages d'art - le tunnel de la mine d'Hayange - évolution jusqu'à la seconde Guerre Mondiale - de l'après-guerre à la fusion Wendel-Sacilor, etc.) - l'exploitation du réseau - les contructeurs de locomotives - la traction vapeur - la dieselisation - la traction diesel - le parc wagons - signalisation et installations de sécurité - les ports de Wendel et la navigation fluviale - l'après de Wendel . bon état.
Language: English
Published by WOODHEAD PUBLISHING 0 2006
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 32 of 301. Book 32 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: Used - As new
US$ 327.73
US$ 33.56 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Like New. Like New. Ships from Multiple Locations. book.
Language: English
Published by CRC 2006
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 32 of 301. Book 32 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Seller: Mispah books, Redhill, SURRE, United KingdomMispah books
Contact seller4-star sellerCondition: Used - As new
US$ 600.14
US$ 33.56 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
Language: French
Published by Serpenoise, Metz 2002
- Hardcover
Seller: La 25e Heure, Maxéville, , FranceLa 25e Heure
Contact seller4-star sellerCondition: Used - Near fine
US$ 143.50
US$ 10.45 shippingShips from France to U.S.A.Quantity: 1 available
Couverture rigide. Condition: Bon. Ouvrage relié (25 cm x 33.5 cm) reliure cartonnée illustrée, dos lisse, 191 pages, (texte sur deux colonnes), illustrées de photographies, plans, figures noir et blanc, dans le texte, aux éditions Serpenoise, Metz, 2002 Extraits : - Historique (la société - le domaine minier, état des installat…ions en 1966 - le chemin de fer , etc .) - le réseau (catégories de voies - les ouvrages d'art - le tunnel de la mine d'Hayange - évolution jusqu'à la seconde Guerre Mondiale - de l'après-guerre à la fusion Wendel-Sacilor, etc.) - l'exploitation du réseau - les contructeurs de locomotives - la traction vapeur - la dieselisation - la traction diesel - le parc wagons - signalisation et installations de sécurité - les ports de Wendel et la navigation fluviale - l'après de Wendel Bon état d'usage.
Language: English
Published by Woodhead Publishing 2016
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 220 of 301. Book 220 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, , GermanyBuchWeltWeit Ludwig Meier e.K.
Contact seller5-star sellerCondition: New
US$ 365.92
US$ 26.70 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may exp…lain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior. Englisch.
Language: English
Published by Woodhead Publishing 2016
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition, Book 220 of 301. Book 220 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 373.81
US$ 74.54 shippingShips from Germany to U.S.A.Quantity: 2 available
Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain f…ood behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.
