Français
France
s'inscrire
Conseils d'eurolivre.fr
Livres similaires
Autres livres qui pourraient ressembler au livre recherché:
Outils de recherche
Livre conseillé
Actualités
Publicité
FILTRE
- 0 Résultats
prix le plus bas: 229,57 €, prix le plus élevé: 591,46 €, prix moyen: 387,35 €
Modifying Lipids for Use in Food - Gunstone, F.
Livre non disponible
(*)
Gunstone, F.:
Modifying Lipids for Use in Food - edition reliée, livre de poche

2006, ISBN: 0849391482, Lieferbar binnen 4-6 Wochen Frais d'envoiVersandkostenfrei innerhalb der BRD

ID: 9780849391484

Internationaler Buchtitel. In englischer Sprache. Verlag: CRC PR INC, 609 Seiten, [GR: 14520 - HC/Ernährungswissenschaft/Lebensmittelkunde], [SW: - Technology & Industrial Arts], Gebunden, Klappentext: Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids. Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.

Nouveaux livres DEU
Buchgeier.com
Lieferbar binnen 4-6 Wochen (Besorgungstitel) Frais d'envoiVersandkostenfrei innerhalb der BRD
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
Modifying lipids for use in food - Frank D. Gunstone
Livre non disponible
(*)
Frank D. Gunstone:
Modifying lipids for use in food - nouveau livre

ISBN: 9780849391484

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties.Modifying Lipids for Use in Foodreviews the range of lipids available, techniques for their modification, and how they can be used in food products.Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors,Modifying Lipids for Use in Foodwill be a standard reference for dairy and other manufacturers using modified lipids. Frank D. Gunstone, Books, Science and Nature, Modifying lipids for use in food Books>Science and Nature Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.

Nouveaux livres [USA] Indigo.ca
Frais d'envoiLivraison non-comprise
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
Modifying Lipids for Use in Food - Frank D. Gunstone
Livre non disponible
(*)
Frank D. Gunstone:
Modifying Lipids for Use in Food - edition reliée, livre de poche

ISBN: 0849391482

[SR: 12119235], Hardcover, [EAN: 9780849391484], CRC Press, CRC Press, Book, [PU: CRC Press], CRC Press, Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids., 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 465600, New, Used & Rental Textbooks, 468220, Business & Finance, 468226, Communication & Journalism, 468204, Computer Science, 468224, Education, 468212, Engineering, 468206, Humanities, 468222, Law, 468228, Medicine & Health Sciences, 684283011, Reference, 468216, Science & Mathematics, 468214, Social Sciences, 684300011, Test Prep & Study Guides, 2349030011, Specialty Boutique, 283155, Books

livre d'occasion Amazon.com
History Bookshop
Gebraucht Frais d'envoiLivraison non-comprise
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
Modifying Lipids for Use in Food
Livre non disponible
(*)
Modifying Lipids for Use in Food - livre d'occasion

ISBN: 0849391482

ID: 17325191139

[EAN: 9780849391484], Gebraucht, guter Zustand, Science|Life Sciences|Biochemistry, Technology|Food Science, Fast Shipping ! Used books may not include access codes, CDs or other supplements., [PU: CRC Press]

livre d'occasion Abebooks.de
BookSleuth, Sanford, NC, U.S.A. [58350165] [Rating: 4 (von 5)]
NOT NEW BOOK Frais d'envoi EUR 26.48
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.
Modifying lipids for use in food - F. Gunstone
Livre non disponible
(*)
F. Gunstone:
Modifying lipids for use in food - Première édition

2006, ISBN: 0849391482

Edition reliée, ID: 14604861088

[EAN: 9780849391484], Neubuch, [PU: CRC Pr I Llc], 1st edition. 609 pages. 9.25x6.25x1.50 inches. In Stock.

Nouveaux livres Abebooks.de
Revaluation Books, Exeter, United Kingdom [2134736] [Rating: 5 (von 5)]
NEW BOOK Frais d'envoi EUR 9.56
Details...
(*) Livre non disponible signifie que le livre est actuellement pas disponible à l'une des plates-formes associées nous recherche.

Détails sur le livre
Modifying Lipids for Use in Food

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.

Informations détaillées sur le livre - Modifying Lipids for Use in Food


EAN (ISBN-13): 9780849391484
ISBN (ISBN-10): 0849391482
Version reliée
Date de parution: 2006
Editeur: CRC PR INC
609 Pages
Langue: eng/Englisch

Livre dans la base de données depuis 16.07.2007 07:50:28
Livre trouvé récemment le 20.10.2015 15:09:26
ISBN/EAN: 0849391482

ISBN - Autres types d'écriture:
0-8493-9148-2, 978-0-8493-9148-4


< pour archiver...
Livres en relation