Bokus

Kathy Groves – författare

Visar alla böcker från författaren Kathy Groves. Handla med fri frakt och snabb leverans.

4 produkter

  1. Cindy Beeren, Kathy Groves, Pretima M. Titoria - Reducing Salt in Foods, Inbunden. Tillgänglighet: Lägg i varukorg

    Reducing Salt in Foods

    Av Cindy Beeren, Kathy Groves m. fl.

    Inbunden, 2019

    2381 kr

    Lägg i varukorg

    Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of …

  2. Pretima M. Titoria, Kathy Groves, Cindy Beeren - Reducing Salt in Foods, E-bok. Tillgänglighet: Lägg i varukorg

    Reducing Salt in Foods

    Av Pretima M. Titoria, Kathy Groves m. fl.

    E-bok, 2019

    3392 kr

    Lägg i varukorg

    Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of …

  3. Vic Morris, Kathy Groves - Food Microstructures, Inbunden. Tillgänglighet: Lägg i varukorg

    Food Microstructures

    Microscopy, Measurement and Modelling

    Av Vic Morris, Kathy Groves

    Inbunden, 2013

    2368 kr

    Lägg i varukorg

    The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the …

  4. Kathy Groves, Vic Morris - Food Microstructures, E-bok. Tillgänglighet: Lägg i varukorg

    Food Microstructures

    Microscopy, Measurement and Modelling

    Av Kathy Groves, Vic Morris

    E-bok, 2013

    2608 kr

    Lägg i varukorg

    The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the …