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Venture University of Delaware Fall 1962 The photos in this listing are of the item offered for sale.
Published by University of Delaware, Wilmington, 1962
First Edition
Paperback. Condition: Very Good. Adriann Jobse (cover art) (illustrator). First Edition. Wilmington DE University of Delaware 1962 or later based on internal evidence . First edition. Magazine. Pictorial ["Areopagitica"] wrappers [about 6" x 9"], saddle-stapled, 28 pages, illustrated. Inkstamp of poet Percial R. Roberts III to the first page. Very good with very light wear whb3E.
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I Married a Monster From Outer Space 8 X 10 Still 1958 Gloria Talbott!
Published by Paramount Pictures, 1958
Photograph
No Binding. Condition: VG+. 11530-21. A VG or better original release 8 x 10 still. Size: 8" x 10". Photographic Image.
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I Married a Monster From Outer Space 8 X 10 Still 1958 Tom Tyron, Gloria Talbott
Published by Paramount Pictures, 1958
Photograph
No Binding. Condition: VG+. 11530-16. A VG or better original release 8 x 10 still. Size: 8" x 10". Photographic Image.
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Developing Food Products for Consumers with Specific Dietary Needs (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionLanguage: English
Published by Woodhead Publishing 2016-06-01, 2016
ISBN 10: 0081003293 ISBN 13: 9780081003299
US$ 245.91
US$ 20.84 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHardcover. Condition: New.
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Developing Food Products for Consumers with Specific Dietary Needs (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 266.01
US$ 8.75 shipping
Ships from United Kingdom to U.S.A.Quantity: 3 available
Add to basketCondition: New. pp. 720.
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Developing Food Products for Consumers With Specific Dietary Needs
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 313.66
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Add to basketCondition: New.
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Condition: As New. Unread book in perfect condition.
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Developing Food Products for Consumers With Specific Dietary Needs
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 374.61
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Add to basketCondition: As New. Unread book in perfect condition.
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Osborn, S: Developing Food Products for Consumers with Speci
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 402.02
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Add to basketGebunden. Condition: New. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim .
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Developing Food Products for Consumers with Specific Dietary Needs
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionSeller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Englisch.
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Condition: new. Questo è un articolo print on demand.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.
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Developing Food Products for Consumers With Specific Dietary Needs
Book 218 of 301: Woodhead Publishing Series in Food Science, Technology and NutritionUS$ 279.93
US$ 16.82 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketHardcover. Condition: Brand New. 720 pages. 9.25x6.25x0.75 inches. In Stock. This item is printed on demand.
