Ross Murphy S B (35 results)

Hardcover. Condition: Very Good. xviii 417p blue hardback with laminated cover, fresh clean copy, without names or stamps, uncommon title, very good indeed Language: English.

Condition: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. 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,750grams, ISBN:1851664130.…

Hardcover. Condition: As New. xviii 417p blue hardback with laminated cover, as new, excellent unused copy, uncommon title, new Language: English.

Condition: New. In.

Condition: New.

Condition: New.

Condition: New. In.

Condition: New. This book covers the techniques used to characterize the structure and mechanical properties of food biopolymers, and the application of these techniques to real food systems. Num Pages: 450 pages, biography. BIC Classification: PSB; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 216 x 138 x 24. Weight in Grams: 710. . 1993. New ed. Hardback. . . . . …

Condition: New. pp. 464.

Condition: New. pp. 464.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 8.75x5.75x1.25 inches. In Stock.

Condition: New. This book covers the techniques used to characterize the structure and mechanical properties of food biopolymers, and the application of these techniques to real food systems. Num Pages: 450 pages, biography. BIC Classification: PSB; TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 216 x 138 x 24. Weight in Grams: 710. . 1993. New ed. Hardback. . . . . Books ship from the US and Ireland. …

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader should consult this as a guide to the structure of this volume, and the purpose it serves. Nevertheless, some general comments are pertinent. At a practical level, some understanding of the properties of food biopolymers is presumably historical, perhaps dating back to the invention of fire, when stone age man first discovered that heating animal carcasses increased their palatability. Indeed, one is reminded of the essay of Charles Lamb in which he claims that roast pork was first discovered by accident, when the pig-sty of an ancient Chinese village was accidentally burnt to the ground, consuming its unfortunate occupants. In the last 20 years, however, substantial scientific advances have been made in this area, by the application of ideas perhaps more common in other areas of macromolecular science to food biopolymer constituents, and this knowledge is now being applied in a non empirical manner to the development of new products. One very successful example of this approach is the work on low-fat 'healthy option' products in which understanding of the thermodynamics, interactions, structure and rheology of mixed protein-polysaccharide gelling systems is being employed. The present volume describes the application of modern macro molecular techniques to the characterisation of food biopolymers.…

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader should consult this as a guide to the structure of this volume, and the purpose it serves. Nevertheless, some general comments are pertinent. At a practical level, some understanding of the properties of food biopolymers is presumably historical, perhaps dating back to the invention of fire, when stone age man first discovered that heating animal carcasses increased their palatability. Indeed, one is reminded of the essay of Charles Lamb in which he claims that roast pork was first discovered by accident, when the pig-sty of an ancient Chinese village was accidentally burnt to the ground, consuming its unfortunate occupants. In the last 20 years, however, substantial scientific advances have been made in this area, by the application of ideas perhaps more common in other areas of macromolecular science to food biopolymer constituents, and this knowledge is now being applied in a non empirical manner to the development of new products. One very successful example of this approach is the work on low-fat 'healthy option' products in which understanding of the thermodynamics, interactions, structure and rheology of mixed protein-polysaccharide gelling systems is being employed. The present volume describes the application of modern macro molecular techniques to the characterisation of food biopolymers.…

Condition: New. In.

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 'This textbook provides a brief history of human experimentation and reviews various theories of ethics from which the principles and rules that govern this research are derived. All relevant international documents and national regulations, policies and memoranda are referred to extensively to assist in addressing issues that regularly arise during the course of research involving human subjects.Extensive case examples and exercises for discussion are presented throughout the text to challenge the reader to devise creative strategies for the integration of science, ethics and, where relevant, law.This volume will be of interest to both students and experienced researchers who design, conduct and disseminated findings using human subjects in their research.'.…

Condition: New. Pathfinder 2 - Kernregeln Monster 2Gefahren ohne Ende!Egal, wie oft Helden den Tag retten, es lauern stets neue Monster hinter der naechsten Ecke. In diesem Band findest du ueber 300 Monster, darunter fantastische Standardkreaturen wie Element.

Condition: new. Questo è un articolo print on demand.

Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader should consult this as a guide to the structure of this volume, and the purpose it serves. Nevertheless, some general comments are pertinent. At a practical level, some understanding of the properties of food biopolymers is presumably historical, perhaps dating back to the invention of fire, when stone age man first discovered that heating animal carcasses increased their palatability. Indeed, one is reminded of the essay of Charles Lamb in which he claims that roast pork was first discovered by accident, when the pig-sty of an ancient Chinese village was accidentally burnt to the ground, consuming its unfortunate occupants. In the last 20 years, however, substantial scientific advances have been made in this area, by the application of ideas perhaps more common in other areas of macromolecular science to food biopolymer constituents, and this knowledge is now being applied in a non empirical manner to the development of new products. One very successful example of this approach is the work on low-fat 'healthy option' products in which understanding of the thermodynamics, interactions, structure and rheology of mixed protein-polysaccharide gelling systems is being employed. The present volume describes the application of modern macro molecular techniques to the characterisation of food biopolymers. 464 pp. Englisch.…

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader should consult this as a guide to the structure of this volume, and the purpose it serves. Nevertheless, some general comments are pertinent. At a practical level, some understanding of the properties of food biopolymers is presumably historical, perhaps dating back to the invention of fire, when stone age man first discovered that heating animal carcasses increased their palatability. Indeed, one is reminded of the essay of Charles Lamb in which he claims that roast pork was first discovered by accident, when the pig-sty of an ancient Chinese village was accidentally burnt to the ground, consuming its unfortunate occupants. In the last 20 years, however, substantial scientific advances have been made in this area, by the application of ideas perhaps more common in other areas of macromolecular science to food biopolymer constituents, and this knowledge is now being applied in a non empirical manner to the development of new products. One very successful example of this approach is the work on low-fat 'healthy option' products in which understanding of the thermodynamics, interactions, structure and rheology of mixed protein-polysaccharide gelling systems is being employed. The present volume describes the application of modern macro molecular techniques to the characterisation of food biopolymers. 464 pp. Englisch.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader s.…

Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The reader s.…

Condition: New. Print on Demand pp. 464 22:B&W 5.5 x 8.5 in or 216 x 140 mm (Demy 8vo) Perfect Bound on White w/Gloss Lam.

Condition: New. Print on Demand pp. 464 22:B&W 5.5 x 8.5 in or 216 x 140 mm (Demy 8vo) Perfect Bound on White w/Gloss Lam.

Condition: New. PRINT ON DEMAND pp. 464.

Condition: New. PRINT ON DEMAND pp. 464.

Buch. Condition: Neu. Physical Techniques for the Study of Food Biopolymers | S. B. Ross-Murphy | Buch | x | Englisch | 2004 | Springer US | EAN 9780751401790 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.…