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Salami Practical Science Processing by Feiner Gerhard (7 results)
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Salami: Practical Science and Processing Technology
Language: English
Published by Academic Press 2016-07-21, 2016
ISBN 10: 0128095989 ISBN 13: 9780128095980
US$ 89.44
US$ 20.84 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New.
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US$ 98.73
US$ 13.45 shipping
Ships from United Kingdom to U.S.A.Quantity: 2 available
Add to basketPaperback. Condition: Brand New. 200 pages. 8.75x6.00x0.50 inches. In Stock.
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Salami: Practical Science and Processing Technology
First Edition
Soft cover. Condition: Very Good. 1st Edition. Clean With No Remarks Or Highlights Inside. 214 Pages With The Subject Index. Soft Cover. Ex Library Book, No Library Pocket. This Book Is Not Signed.We will state signed at the description section. we confirm they are signed via email or stated in the description box. - Specializing in academic, collectiblle and historically significant, providing the utmost quality and customer service satisfaction. For any questions feel free to email us.
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Salami: Practical Science and Processing Technology
Language: English
Published by Elsevier Science Publishing Co Inc, 2016
ISBN 10: 0128095989 ISBN 13: 9780128095980
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Seller rating 5 out of 5 stars
US$ 111.28
US$ 20.68 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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Taschenbuch. Condition: Neu. Salami | Practical Science and Processing Technology | Gerhard Feiner | Taschenbuch | Englisch | Academic Press | EAN 9780128095980 | 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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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.
