Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
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Published by Blackwell, Science, Oxford, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
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Hardcover. Second edition. 221pp. Slight rubbing on front endpaper, else as new, clean, tight, and bright condition.
Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
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Published by Springer, 1995
ISBN 10: 0751400025 ISBN 13: 9780751400021
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Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
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Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
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Published by Wiley-Blackwell, 2000
ISBN 10: 0632056355 ISBN 13: 9780632056354
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Published by Blackwell Science Ltd., 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: PASCALE'S BOOKS, NORTH READING, MA, U.S.A.
Hard Cover. Condition: Fine. The food industry reacted for many years to consumer demand for more appealing and convenient food products by using additives. more recently, the demands of consumer have grown to include still higher performance products but with less additives. The industry has responded accordingly/ There are other significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that are addressed in this book. The second edition, 221 pages. "The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce the old ones. There is a 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." FINE HARDCOVER Size: 8vo - over 7¾" - 9¾" tall.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
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Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
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Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
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Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
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Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
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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-Verlag New York Inc., 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
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Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: WYEMART LIMITED, HEREFORD, United Kingdom
Hardcover. Condition: New.
Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: Book Deals, Tucson, AZ, U.S.A.
Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 1.4.
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 Blackwell Publishing, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: Books Puddle, New York, NY, U.S.A.
Condition: New. pp. xii + 221 2nd Edition.
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 Blackwell Publishing, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: Majestic Books, Hounslow, United Kingdom
Condition: New. pp. xii + 221 Illus.
Published by Springer, 1995
ISBN 10: 0751400025 ISBN 13: 9780751400021
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: Basi6 International, Irving, TX, U.S.A.
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Published by Aspen Publishers Inc.,U.S., 1995
ISBN 10: 0751400025 ISBN 13: 9780751400021
Seller: THE SAINT BOOKSTORE, Southport, United Kingdom
Hardback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: Mispah books, Redhill, SURRE, United Kingdom
Hardcover. book.
Published by Springer, 2012
ISBN 10: 1461358817 ISBN 13: 9781461358817
Seller: GreatBookPricesUK, Castle Donington, DERBY, United Kingdom
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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.
Published by Wiley-Blackwell, 2004
ISBN 10: 0632055324 ISBN 13: 9780632055326
Seller: Basi6 International, Irving, TX, U.S.A.
Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.