Smit Gerrit (8 results)
Geern Goud n bloumlezen - mit cd
Dijken, Annie v., Gerrit Wassing, Gré van der Veen, Henk Pusiter, Henk Smit, Reinder Willem Hiemstra
Published by Staalboek, Veendam, 2010
- Hardcover
Seller: Bij tij en ontij ..., Kloosterburen, NL, NetherlandsBij tij en ontij ...
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Add to basketHardcover, 22 cm, 80 pp. Door vijf van de zes auteurs gesigneerd. Cond.: zeer goed / very good. ISBN: 9789070938565.
Published by Kassel, Gesamthochschul-Bibliothek 1983 illustriert, 1983
- Softcover
Seller: Antiquarian Bookshop Klikspaan, Leiden, NetherlandsAntiquarian Bookshop Klikspaan
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US$ 30.08
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Add to basket1. Ausg. - Dissertation Universität Nijmegen. - Mit Quellenverzeichnis. - (Kasseler Schriften zur Geografie und Planung). - Broschur.
- Hardcover
Seller: Books in my Basket, New Delhi, IndiaBooks in my Basket
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US$ 66.10
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Hardcover. Condition: New. ISBN:9789351073284.
Chemometrics and Species Identification (Topics in Current Chemistry)
Vandeginste, Bernard G.M. (Contributor) / Gardiner, Philip H.E. (Contributor) / Kateman, Gerrit (Contributor) / Armanino, Carla (Contributor) / Lanteri, Silvia (Contributor) / Smit, H.C. (Contributor) / Heuvel, E.J. van den (Contributor)
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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Paperback. Condition: Brand New. 192 pages. 9.61x6.69x0.44 inches. In Stock.
- Softcover
Seller: moluna, Greven, Germanymoluna
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US$ 58.20
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Condition: New.
Language: English
Published by CRC Press, 2003
Series: Book 15 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
Seller: LIBRERIA LEA+, Santiago, RM, ChileLIBRERIA LEA+
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Dura. Condition: New. Dust Jacket Condition: Nuevo. 0. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. The first tw…o chapters provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences raw milk quality. The remainder of Part 1 focuses on key aspects of safety: good hygienic practice; improvements in pasteurisation and sterilisation; and the use of modelling to assess the effectiveness of pasteurisation. The final chapters in Part I discuss aspects of product quality, from flavour, texture, shelf-life and authenticy to the increasingly important area of functional dairy products. Part 2 reviews some of the major technological advances in the sector. It discusses on-line control of process efficiency and product quality, shelf-life, high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part 3 looks in detail at key advances in cheese manufacturing. 940 gr. No Aplica (illustrator). Libro.
- Hardcover
- First Edition
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
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Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.… The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture. Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.
Seller: Antiquariaat A. Kok & Zn. B.V., Amsterdam, NetherlandsAntiquariaat A. Kok & Zn. B.V.
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Add to basketKoog a./d. Zaan, Zaanlandsche Stoomdrukkerij, voorheen E.N. Smit Ez., 1924. 2 vols, 280 blz. 64 plt. Ing. - Omslagen wat sleets.
