Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: booksXpress, Bayonne, NJ, U.S.A.
Soft Cover. Condition: new.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: New.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: Lucky's Textbooks, Dallas, TX, U.S.A.
Condition: New.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Published by Springer US Okt 2012, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or to create new, natural and more acceptable additives which can replace the old ones. There is a tremendous amount of work underway in this field and to cover it comprehensively would fill many volumes. This volume addresses the areas where there has been a considerable amount of recent activity and published results. Chapter 1 covers starter cultures in dairy products, meat products and bread. The author is Professor Gunnar Mogensen, the Director of Research and Development for Chr. Hansen's Laboratorium, the fore most suppliers of starter cultures in the world. He examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods. 264 pp. Englisch.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: New.
Published by Springer-Verlag New York Inc., 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Published by Springer US, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: AHA-BUCH GmbH, Einbeck, Germany
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or to create new, natural and more acceptable additives which can replace the old ones. There is a tremendous amount of work underway in this field and to cover it comprehensively would fill many volumes. This volume addresses the areas where there has been a considerable amount of recent activity and published results. Chapter 1 covers starter cultures in dairy products, meat products and bread. The author is Professor Gunnar Mogensen, the Director of Research and Development for Chr. Hansen's Laboratorium, the fore most suppliers of starter cultures in the world. He examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods.
Published by Springer US, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: moluna, Greven, Germany
Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The indus.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
Condition: As New. Unread book in perfect condition.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Condition: As New. Unread book in perfect condition.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: Mispah books, Redhill, SURRE, United Kingdom
Paperback. Condition: Like New. Like New. book.
Published by Springer 2012-10, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: Chiron Media, Wallingford, United Kingdom
PF. Condition: New.