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Zeece Michael (18 results)
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Condition: Acceptable. SHIPS FAST. RESCUED + REPAIRED. Features a small coffee mishap, plus a reinforced binding, secured cover, and light annotations or highlighting-a durable, fully readable working copy brought back to life at a great value by our Book Sustainability Project. No access codes or CDs.
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Condition: New.
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Condition: As New. Unread book in perfect condition.
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Condition: New.
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Introduction to the Chemistry of Food
Language: English
Published by Elsevier Science Publishing Co Inc, 2020
ISBN 10: 0128094346 ISBN 13: 9780128094341
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 92.97
US$ 23.77 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback / softback. Condition: New. New copy - Usually dispatched within 4 working days.
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Condition: New.
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Introduction to the Chemistry of Food
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 104.01
US$ 16.03 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Introduction to the Chemistry of Food
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 99.89
US$ 20.07 shipping
Ships from United Kingdom to U.S.A.Quantity: 1 available
Add to basketCondition: New.
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Introduction to the Chemistry of Food
Language: English
Published by Academic Press 2019-09-01, 2019
ISBN 10: 0128094346 ISBN 13: 9780128094341
US$ 103.18
US$ 20.73 shipping
Ships from United Kingdom to U.S.A.Quantity: 10 available
Add to basketPaperback. Condition: New.
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paperback. Condition: Gut. 430 Seiten; 9780128094341.3 Gewicht in Gramm: 1.
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Introduction to the Chemistry of Food
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 119.47
US$ 20.07 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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Taschenbuch. Condition: Neu. Introduction to the Chemistry of Food | Michael Zeece | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2020 | Academic Press | EAN 9780128094341 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Condition: new. Questo è un articolo print on demand.
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US$ 84.41
US$ 16.73 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketPaperback. Condition: Brand New. 418 pages. 9.25x6.25x1.25 inches. In Stock. This item is printed on demand.
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Introduction to the Chemistry of Food
Language: English
Published by Elsevier Science & Technology, Academic Press, 2020
ISBN 10: 0128094346 ISBN 13: 9780128094341
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Englisch.
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Introduction to the Chemistry of Food
Language: English
Published by Elsevier Science & Technology|Academic Press, 2020
ISBN 10: 0128094346 ISBN 13: 9780128094341
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to well.
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Introduction to the Chemistry of Food
Language: English
Published by Elsevier Science Publishing Co Inc, 2020
ISBN 10: 0128094346 ISBN 13: 9780128094341
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 123.39
US$ 23.77 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
-
Introduction to the Chemistry of Food
Language: English
Published by Elsevier Science & Technology, Academic Press, 2020
ISBN 10: 0128094346 ISBN 13: 9780128094341
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats.
