Hatta Hajime (46 results)

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: New.

Condition: New. First edition Includes bibliographical references.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. Satisfaction Guaranteed or your money back.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: New. Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry.The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.FeaturesIncludes the most current and comprehensive scientific and technical information about egg science and technologyPresents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groupsAnswers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departmentsA global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, RandD sectors, as well as experts in the field of food and nutrition. …

Condition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Paperback. Condition: Brand New. 806 pages. 11.00x8.25x11.00 inches. In Stock.

Hardcover. Condition: New. In shrink wrap. Looks like an interesting title.

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Condition: Sehr gut. 204 pp., quarto, hardback, with b/w ill. Sprache(n)/language(s): enVery good condition.

Paperback. Condition: New. Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry.The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production.FeaturesIncludes the most current and comprehensive scientific and technical information about egg science and technologyPresents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groupsAnswers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departmentsA global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, RandD sectors, as well as experts in the field of food and nutrition. …

hardcover. Condition: New.

Condition: New.

Condition: New.

Hardcover. Condition: Brand New. 400 pages. 9.00x6.25x1.25 inches. In Stock.

Condition: New. pp. 204 1st Edition.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.