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From Zero to Speaker Hero: How to Achieve Fame, Fortune, and Fun as a Speaker and Presenter
Language: English
Published by Kamin Technologies, Inc., 2019
ISBN 10: 0996226567 ISBN 13: 9780996226561
Condition: Good. A sound copy with only light wear. Overall a solid copy at a great price!
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From Zero to Sales Hero: How to Double Your Sales and Income in Less Than 90 Days
Language: English
Published by Kamin Technologies, Inc., 2016
ISBN 10: 0996226516 ISBN 13: 9780996226516
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.
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From Zero to Sales Hero: How to Double Your Sales and Income in Less Than 90 Days
Language: English
Published by Kamin Technologies, Inc., 2016
ISBN 10: 0996226516 ISBN 13: 9780996226516
paperback. Condition: Very Good. Used - Very Good.
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From Zero to Speaker Hero How
Language: English
Published by Kamin Technologies, Inc., 2019
ISBN 10: 0996226567 ISBN 13: 9780996226561
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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From Zero to Speaker Hero How
Language: English
Published by Kamin Technologies, Inc., 2019
ISBN 10: 0996226567 ISBN 13: 9780996226561
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.
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From Zero to Sales Hero: How to Double Your Sales and Income in Less Than 90 Days
Language: English
Published by Kamin Technologies, Inc., 2016
ISBN 10: 0996226516 ISBN 13: 9780996226516
US$ 23.44
US$ 16.79 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPaperback. Condition: Brand New. 2nd edition. 134 pages. 8.50x5.50x0.31 inches. In Stock.
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Properties of Water in Foods: in Relation to Quality and Stability (NATO Science Series E:, 90)
Seller: Midtown Scholar Bookstore, Harrisburg, PA, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Acceptable. Ex-library with usual stamps, markings, and stickers This is a damaged book. May be ex-library, water-damaged, or spine creased/broken. Acceptable, Reading copy only, with writing/markings and heavy wear. Oversized.
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MATERIALS AND PHYSICS OF EMERGING NONVOLATILE MEMORIES
Language: English
Published by Materials Research Society, 2012
ISBN 10: 1605114073 ISBN 13: 9781605114071
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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From Zero to Speaker Hero (Paperback)
Language: English
Published by Kamin Technologies, Inc., 2019
ISBN 10: 0996226567 ISBN 13: 9780996226561
Paperback. Condition: new. Paperback. No matter where you start, the first step is overcoming the fear of public speaking. Whether you are a beginner or a speaking professional, the principles to effective presenting remain the same.What would it be like to have the confidence and power as a speaker that you have always dreamed of?Learn the secrets to transforming the fear of public speaking into FAME, FUN, and FORTUNE. The SECRETS TO BE THE SPEAKER that you have always aspired to be are REVEALED within this book.Discover the keys to building self-confidence, increasing impact on your audience, success as a speaker - while enjoying the journey to SPEAKER EXCELLENCE. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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From Zero to Speaker Hero: How to Achieve Fame, Fortune, and Fun as a Speaker and Presenter
Language: English
Published by LIGHTNING SOURCE INC, 2019
ISBN 10: 0996226567 ISBN 13: 9780996226561
Condition: New.
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Annales Médico-Psychologiques - Revue Psychiatrique - Bulletin Officiel de la Société Médico-Psychologique - 119° Année - T. 2 - N° 2
Published by Paris : Masson & Cie, 1961
First Edition
Couverture souple. Condition: Bon. Edition originale. In-8° broché, paginé de 241 à 432 - Articles originaux : Les caractéropathies. Troubles caractériels organiques. - Sur la psychopathologie du kénomorphisme du langage. - Bilan neuropsychique éloigné de 100 nourrissons traités pour "état toxique" et guéris. - Réflexions sur le processus de personnalisation. - A propos de deux cas de leucémie avec troubles mentaux. - LE reflet de la psychiatrie dans le miroir de la littérature universelle. - Notes sur l'utilisation de la thipropérazine en milieu médico-pédagogique.
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From Zero to Speaker Hero: How to Achieve Fame, Fortune, and Fun as a Speaker and Presenter
Language: English
Published by Touchladybirdlucky Studios Jan 2019, 2019
ISBN 10: 0996226567 ISBN 13: 9780996226561
Taschenbuch. Condition: Neu. Neuware - No matter where you start, the first step is overcoming the fear of public speaking. Whether you are a beginner or a speaking professional, the principles to effective presenting remain the same.What would it be like to have the confidence and power as a speaker that you have always dreamed of Learn the secrets to transforming the fear of public speaking into FAME, FUN, and FORTUNE. The SECRETS TO BE THE SPEAKER that you have always aspired to be are REVEALED within this book.Discover the keys to building self-confidence, increasing impact on your audience, success as a speaker - while enjoying the journey to SPEAKER EXCELLENCE.
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Esquisses psychanalytiques Printemps 1990 n°13 - Hommage à Octave Mannoni. Débat sur le projet d'une "Instance ordinale" des psychanalystes
Published by Esquisses psychanalytiques, Paris, 1990
Seller: LibrairieLaLettre2, Villefranche de Lauragais, France
Seller rating 5 out of 5 stars
Broché. Condition: Etat moyen. in-8 Description :215 pp. Couverture tachée et frottée avec des pliures. Quelques pages cornées. Langue : Français Nb de volumes : 1.
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Properties of Water in Foods: In Relation to Quality and Stability
Language: English
Published by Martinus Nijhoff Pub, 1985
ISBN 10: 9024731534 ISBN 13: 9789024731534
Hardcover. Condition: Very Good. Ex-Library. Ex-library copy. Book has faint curling to cover corners. Faint sunfading to sides of front cover/spine. Faint rubbing to front/back covers. Otherwise, pages are clean and crisp. Binding is strong and boards are sturdy. No other major wear or markings.
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Condition: very good. bon état. Optez pour nos livres d'occasion en bon état avec quelques traces d'usure, et soutenez l'insertion sociale et l'écologie. 280394-4 - Quartier Lacan, Melman, Charles, DENOËL, 2001.
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Properties of Water in Foods
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
US$ 315.75
US$ 9.08 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketPAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Properties of Water in Foods : In Relation to Quality and Stability
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 310.50
US$ 20.15 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: New.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
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Properties of Water in Foods: in Relation to Quality and Stability (NATO Science Series E:, 90)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 357.92
US$ 16.09 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Condition: As New. Unread book in perfect condition.
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Properties of Water in Foods: in Relation to Quality and Stability (NATO Science Series E:, 90)
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 357.92
US$ 16.09 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Properties of Water in Foods
Language: English
Published by Springer Netherlands, 2011
ISBN 10: 9401087563 ISBN 13: 9789401087568
US$ 321.56
US$ 57.10 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketCondition: New.
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Properties of Water in Foods
Language: English
Published by Springer Netherlands, 1985
ISBN 10: 9024731534 ISBN 13: 9789024731534
US$ 321.56
US$ 57.10 shipping
Ships from Germany to U.S.A.Quantity: Over 20 available
Add to basketGebunden. Condition: New.
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Properties of Water in Foods : In Relation to Quality and Stability
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 369.72
US$ 20.15 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: As New. Unread book in perfect condition.
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Properties of Water in Foods : in Relation to Quality and Stability
Language: English
Published by Springer Netherlands, 2011
ISBN 10: 9401087563 ISBN 13: 9789401087568
Condition: Gut. Zustand: Gut | Seiten: 720 | Sprache: Englisch | Produktart: Bücher | Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
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Taschenbuch. Condition: Neu. Properties of Water in Foods | in Relation to Quality and Stability | D. Simatos (u. a.) | Taschenbuch | xxii | Englisch | 2011 | Springer | EAN 9789401087568 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Properties of Water in Foods
Language: English
Published by Springer Netherlands, Springer Netherlands Okt 2011, 2011
ISBN 10: 9401087563 ISBN 13: 9789401087568
Taschenbuch. Condition: Neu. Neuware -Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
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Properties of Water in Foods : in Relation to Quality and Stability
Language: English
Published by Springer, Springer Okt 2011, 2011
ISBN 10: 9401087563 ISBN 13: 9789401087568
Taschenbuch. Condition: Neu. Neuware - Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever') Yen l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
-
Properties of Water in Foods : in Relation to Quality and Stability
Language: English
Published by Springer Netherlands, Springer Netherlands, 1985
ISBN 10: 9024731534 ISBN 13: 9789024731534
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever') Yen l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
