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Foods: A Scientific Approach - Charley, Helen
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Charley, Helen:
Foods: A Scientific Approach - Paperback

1997, ISBN: 0023219513, Lieferbar binnen 4-6 Wochen Shipping costs:Versandkostenfrei innerhalb der BRD

ID: 9780023219511

Internationaler Buchtitel. In englischer Sprache. Verlag: Prentice Hall, 582 Seiten, L=243mm, B=197mm, H=28mm, Gew.=1084gr, [GR: 24520 - TB/Ernährungswissenschaft/Lebensmittelkunde], [SW: - Textbooks], Kartoniert/Broschiert, Klappentext: This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods. [Ausgabe: 0003] This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

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Foods : A Scientific Approach - Helen Charley, Connie M. Weaver
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Helen Charley, Connie M. Weaver:
Foods : A Scientific Approach - new book

ISBN: 9780023219511

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods. Textbooks New Books ~~ Business & Economics~~ Industries ~~ Hospitality Travel & Tourism Foods~~Helen-Charley Prentice Hall This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

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Foods: A Scientific Approach - Charley, Helen / Weaver, Connie M.
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Charley, Helen / Weaver, Connie M.:
Foods: A Scientific Approach - new book

ISBN: 9780023219511

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods. Foods: A Scientific Approach Charley, Helen / Weaver, Connie M. This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

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Foods A Scientific Approach - Charley, Helen; Weaver, Connie M.
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Charley, Helen; Weaver, Connie M.:
Foods A Scientific Approach - Paperback

ISBN: 9780023219511

ID: 9780023219511N

No Synopsis Available Foods A Scientific Approach, 9780023219511, Book, Textbook Books > Computers & Technology > General, Prentice Hall

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Foods A Scientific Approach - Charley, Helen; Weaver, Connie M.
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Charley, Helen; Weaver, Connie M.:
Foods A Scientific Approach - Paperback

ISBN: 9780023219511

ID: 9780023219511R

No Synopsis Available Foods A Scientific Approach, 9780023219511, Book, Textbook Books > Computers & Technology > General Paperback, Prentice Hall

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Details of the book
Foods: A Scientific Approach

This edition, written for readers who have an adequate background in chemistry, continues the emphasis of the scientific aspects of the study of foods. Drawing upon the basic sciences of chemistry, physics, microbiology, and physiology, it provides readers with an understanding of the complex nature of food and the changes that occur when it is prepared, processed and stored, whether at home, in the industrial kitchen, or in industry. The book integrates the theoretical and practical aspects involved in the production and handling of foods.

Details of the book - Foods: A Scientific Approach


EAN (ISBN-13): 9780023219511
ISBN (ISBN-10): 0023219513
Paperback
Publishing year: 1997
Publisher: Prentice Hall
582 Pages
Weight: 1,084 kg
Language: eng/Englisch

Book in our database since 19.01.2007 16:10:02
Book found last time on 14.06.2017 13:23:40
ISBN/EAN: 0023219513

ISBN - alternate spelling:
0-02-321951-3, 978-0-02-321951-1


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