0123985307 - Introduction to Food Engineering, Fifth Edition Food Science and Technology by R Paul Singh; Dennis R Heldman

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About this Item: Academic Press. Hardcover. Condition: Good. 0123985307 Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # Z0123985307Z3

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About this Item: Academic Press. Hardcover. Condition: Good. 0123985307 Choose Expedited Shipping for fastest delivery! Used Texts May Have Used Book Stickers on the Cover. Free USPS Tracking Number. Used texts may NOT contain supplemental materials such as CD's, info-trac, access codes, etc. Satisfaction Guaranteed! (Hawaii,Alaska, Puerto Rico and APO's, allow additional time for delivery.). Seller Inventory # Z0123985307Z3

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About this Item: Academic Press, 2013. Hardcover. Condition: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Seller Inventory # mon0001070701

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International Edition

About this Item: Condition: Brand New. Brand New Paperback International Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!. Seller Inventory # AIND-104590

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International Edition

About this Item: Condition: New. Brand New Paperback International Edition.We Ship to PO BOX Address also. EXPEDITED shipping option also available for faster delivery.This item may ship fro the US or other locations in India depending on your location and availability. Seller Inventory # AUSBNEW-104590

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About this Item: Academic Press, 2013. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 0123985307-2-4

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About this Item: Academic Press, Incorporated, 2013. Condition: Used. 5th Edition. 5th Edition-BOOK CONDITION: Used books will have varying degrees of wear, highlighting, and notations. Access codes & supplemental materials may not be included. Inventory is subject to prior sale. SHIPPING: Only Standard shipping to PO Boxes. We are not able to ship to APO/FPOs or Internationally. Orders are shipped from Illinois. Seller Inventory # 5683798U2

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About this Item: Academic Press, 2013. Hardcover. Condition: Used: Good. 5. Seller Inventory # SONG0123985307

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International Edition

About this Item: Hardcover. Condition: New. 5th edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN may be different but similar contents as US editions. Standard delivery takes 5-9 business days by USPS/DHL with tracking number. Choose expedited shipping for superfast delivery 3-5 business days by UPS/DHL/FEDEX. We also ship to PO Box addresses but by Standard delivery and shipping charges will be extra. International Edition Textbooks may bear a label -Not for sale in the U.S. or Canada- etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. We may ship the books from multiple warehouses across the globe, including India depending upon the availability of inventory storage. In case of orders from Europe, custom charges may comply by the relevant government authority and we are not liable for it. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Seller Inventory # ABUS1569763

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About this Item: Academic Press. Hardcover. Condition: Very Good. 0123985307 Clearing Inventory! Book has minor flaw, like bent or scratched cover. Total Satisfaction Guaranteed. Quick Handling. We work every day but Sunday. Standard delivery takes 4-14 business days. Please note: Shipping may take longer if you live in Hawaii or Alaska, Puerto Rico or Guam. Seller Inventory # EH9780123985309VG

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International Edition

About this Item: 2017. Condition: Brand New. .. Black & White or color International Edition. ISBN and front cover may be different, but contents are same as the US edition. Book printed in English. Territorial restrictions may be printed on the book. GET IT FAST within 3-5 business days by DHL/FedEx/Aramex and tracking number will be uploaded into your order page within 24-48 hours. Kindly provide day time phone number in order to ensure smooth delivery. No shipping to PO BOX, APO, FPO addresses. 100% Customer satisfaction guaranteed!. . Seller Inventory # UBS09074

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About this Item: Academic Press, 2013. Condition: UsedAcceptable. book. Seller Inventory # M0123985307_4

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About this Item: Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Condition: New. 5th edition. Language: English . Brand New Book. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Seller Inventory # AAB9780123985309

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About this Item: Elsevier Science Publishing Co Inc, United States, 2014. Hardback. Condition: New. 5th edition. Language: English . Brand New Book. Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today s students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Seller Inventory # AAB9780123985309

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About this Item: Condition: New. Bookseller Inventory # ST0123985307. Seller Inventory # ST0123985307

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About this Item: Academic Press, 2013. Hardcover. Condition: New. Seller Inventory # DADAX0123985307

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About this Item: Academic Press. Hardcover. Condition: Good. 0123985307 US Edition Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Emailed Tracking from USA. Seller Inventory # Z0123985307Z3

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About this Item: Academic Press, 2013. Condition: New. Seller Inventory # L9780123985309

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About this Item: 2013. HRD. Condition: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9780123985309

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About this Item: Academic Press. Hardcover. Condition: New. 0123985307 Brand New ,Original Book , Direct from Source , Express 5-8 business days worldwide delivery. Seller Inventory # DG#I384896

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About this Item: Elsevier Science Publishing Co Inc. Hardback. Condition: New. New copy - Usually dispatched within 2 working days. Seller Inventory # B9780123985309

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About this Item: Academic Press, 2013. Condition: New. book. Seller Inventory # ria9780123985309_rkm

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About this Item: Academic Press, 2013. Condition: New. 2013. 5th Edition. Hardcover. Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Series: Food Science & Technology. Num Pages: 892 pages. BIC Classification: TDCT. Category: (U) Tertiary Education (US: College). Dimension: 241 x 191 x 37. Weight in Grams: 1654. . . . . . . Seller Inventory # V9780123985309

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About this Item: Oxford Elsevier LTD Sep 2013, 2013. Buch. Condition: Neu. Neuware - Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference 867 pp. Englisch. Seller Inventory # 9780123985309

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About this Item: Academic Press, 2013. Condition: New. book. Seller Inventory # M0123985307

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About this Item: Academic Press, 2013. Hardback. Condition: NEW. 9780123985309 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE01460099

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About this Item: Condition: New. Bookseller Inventory # ST0123985307. Seller Inventory # ST0123985307

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About this Item: Academic Press, 2013. HRD. Condition: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Seller Inventory # IB-9780123985309

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About this Item: Oxford Elsevier LTD Sep 2013, 2013. Buch. Condition: Neu. Neuware - Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering. Using carefully selected examples, Singh and Heldman demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. This approach facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference. Communicates key concepts using audio, video, and animations Integrates interactive tools to aid in understanding complex charts and graphs Features multimedia guide to setting up Excel spreadsheets and working with formulae Demonstrates key processes and engineering in practice through videos Shows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examples Presents a practical, unique and challenging blend of principles and applications for comprehensive learning Ideal for classroom use, valuable as a lifetime professional reference 867 pp. Englisch. Seller Inventory # 9780123985309

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