Thomas Croguennec – författare

Visar alla böcker från författaren Thomas Croguennec. Handla med fri frakt och snabb leverans.

12 produkter

1. 

   Handbook of Food Science and Technology 1

   Food Alteration and Food Quality

   Av G rard Brul, Pierre Schuck m. fl.

   E-bok, 2016

   2265 kr

   Lägg i varukorg

   This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors'' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment …

2. 

   Handbook of Food Science and Technology 1

   Food Alteration and Food Quality

   Av G rard Brul, Pierre Schuck m. fl.

   E-bok, 2016

   2216 kr

   Lägg i varukorg

   This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors'' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment …

3. 

   Handbook of Food Science and Technology 2

   Food Process Engineering and Packaging

   Av G rard Brule, Pierre Schuck m. fl.

   E-bok, 2016

   2216 kr

   Lägg i varukorg

   This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and …

4. 

   Handbook of Food Science and Technology 2

   Food Process Engineering and Packaging

   Av G rard Brule, Pierre Schuck m. fl.

   E-bok, 2016

   2265 kr

   Lägg i varukorg

   This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and …

5. 

   Handbook of Food Science and Technology 3

   Food Biochemistry and Technology

   Av G rard Brule, Pierre Schuck m. fl.

   E-bok, 2016

   2265 kr

   Lägg i varukorg

   This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly …

6. 

   Handbook of Food Science and Technology 3

   Food Biochemistry and Technology

   Av G rard Brule, Pierre Schuck m. fl.

   E-bok, 2016

   2193 kr

   Lägg i varukorg

   This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly …

7. 

   Milk and Dairy Products: Some Challenges for the Dairy Industry

   Av Thomas Croguennec, Val rie Gagnaire

   E-bok, 2024

   2054 kr

   Lägg i varukorg

   Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal …

8. 

   Milk and Dairy Products: Some Challenges for the Dairy Industry

   Av Thomas Croguennec, Val rie Gagnaire

   E-bok, 2024

   2054 kr

   Lägg i varukorg

   Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. This book addresses the innovations that deal …

9. 

   Milk and Dairy Products: Some Challenges for the Dairy Industry

   Av Valérie Gagnaire, Valérie Gagnaire m. fl.

   Inbunden, 2024

   1769 kr

   Lägg i varukorg

   Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.This book addresses the innovations that deal …

10. 

    Handbook of Food Science and Technology 1

    Food Alteration and Food Quality

    Av Romain Jeantet, Thomas Croguennec m. fl.

    Inbunden, 2016

    1879 kr

    Lägg i varukorg

    This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment …

11. 

    Handbook of Food Science and Technology 2

    Food Process Engineering and Packaging

    Av Romain Jeantet, Thomas Croguennec m. fl.

    Inbunden, 2016

    1879 kr

    Lägg i varukorg

    This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and …

12. 

    Handbook of Food Science and Technology 3

    Food Biochemistry and Technology

    Av Romain Jeantet, Thomas Croguennec m. fl.

    Inbunden, 2016

    1879 kr

    Lägg i varukorg

    This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly …