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Modern Litigation and Professional Responsibility Handbook

The Limits of Zealous Advocacy

AvWilliam H. Fortune,Richard H. Underwoodm. fl.

Engelska, 2000

5 762 kr

Skickas inom 3-6 vardagar

Technological Advances in Improved and Alternative Sources of Lipids

AvKamel,Basil S. Kamelm. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Technology of Reduced-additive Foods

AvSmith,Jim Smith

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Canning of Fish and Meat

AvR.J. Footitt,A.S. Lewism. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Industrial Chocolate Manufacture and Use

AvBeckett,Stephen T. Beckett

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Food Industry and the Environment

Practical Issues and Cost Implications

AvJ. M. Dalzall,Janet M. Dalzellm. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Shelf-life Evaluation of Foods

AvD. Man,A. Jonesm. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Handbook of Organic Food Processing and Production

AvS. Wright,Simon Wrightm. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

New Methods of Food Preservation

AvG. W. Gould,Gouldm. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Advances in Baking Technology

AvB. S. KAMEL AND C. E. STAUFFER

Häftad, Engelska, 1992

556 kr

Skickas inom 10-15 vardagar

Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions. Consumer demand for decreased calories, increased fibre levels, decreased fat and sodium content, and more convenient products have been the driving force behind many of the developments described in this volume. Ingredients covered range from the most basic (wheat and rye flour), to the more recent dietary fibres and fat replacers. Processes include basic bread production (but with innovations in the plant), as well as newer methods such as microwave baking, extrusion and freezing of doughs and products. Test methods are also described.

Robotics in Meat, Fish and Poultry Processing

AvKhodabandehl,K. Khodabandehloo

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Technology of Extrusion Cooking

AvFrame,N.D. Frame

Inbunden, Engelska, 1995

966 kr

Skickas inom 10-15 vardagar

Packaging in the Environment

AvDonald R. Levy,Geoffrey M. Levym. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Technology of Vitamins in Food

AvP. Berry Ottaway,Peter Berry Ottaway

Inbunden, Engelska, 1995

885 kr

Skickas inom 10-15 vardagar

Food Processing Monitoring Systems

AvA. C. Pinder,G. Godfreym. fl.

Inbunden, Engelska, 1995

1 073 kr

Skickas inom 10-15 vardagar

Handbook of Industrial Seasonings

AvE. W. Underriner,I. R. Humem. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Production and Packaging of Non-carbonated Fruit Juices and Fruit Beverages

AvAshurst,A. H. Ashurstm. fl.

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

AvA. M. Pearson,A. M. Pearsonm. fl.

Inbunden, Engelska, 1995

860 kr

Skickas inom 10-15 vardagar

Analytical Chemistry of Foods

AvCeirwyn S. James

Häftad, Engelska, 1995

889 kr

Skickas inom 10-15 vardagar

Developments in Oils and Fats

AvHamilton,R. J. Hamilton

Inbunden, Engelska, 1995

1 073 kr

Skickas inom 10-15 vardagar

Food Flavorings

AvDr. Ashurst, Philip R.,Philip R. Ashurst

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Thickening and Gelling Agents for Food

AvImeson,A. Imeson

Inbunden, Engelska, 1995

859 kr

Skickas inom 10-15 vardagar

Milk Quality

AvF. Harding,F. Harding

Inbunden, Engelska, 1995

860 kr

Skickas inom 10-15 vardagar

Food Hygiene, Microbiology and HACCP

AvP.R. Hayes,S. J. Forsythem. fl.

Inbunden, Engelska, 1995

885 kr

Skickas inom 10-15 vardagar

Food Allergies and Adverse Reactions

AvJudy Perkin

Häftad, Engelska, 1990

1 179 kr

Skickas inom 5-8 vardagar

Musculoskeletal System

AvJohn Mennell

Häftad, Engelska, 1991

2 005 kr

Skickas inom 3-6 vardagar

The Musculoskeletal System

Patient Satisfaction Pays

AvAnne-Marie Nelson,Stephen Brownm. fl.

Häftad, Engelska, 1993

1 584 kr

Skickas inom 3-6 vardagar

Differential Diagnosis of Neuromusculoskeletal Disorders

AvLawrence Wyatt

Häftad, Engelska, 1994

1 663 kr

Skickas inom 3-6 vardagar

Differential Diagnosis of Neuromusculoskeletal Disorders is a pocket-sized handbook designed to provide the chiropractic physician, intern, and student with a quick reference manual for differential diagnosis. The topics covered encompass most of the syndromes seen in everyday chiropractic cases involving neurology, orthopaedics, and diagnostic imaging.

Home Health Care Answer Book: A Legal Guide for Providers

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AvMartha Dale Nathanson

Häftad, Engelska, 1995

1 721 kr

Skickas inom 3-6 vardagar

Handbook of Diabetes Medical Nutrition Therapy

AvMargaret Powers

Inbunden, Engelska, 1996

3 331 kr

Skickas inom 3-6 vardagar

Visar resultat för..."Aspen Publishers Inc.,U.S."

Modern Litigation and Professional Responsibility Handbook

Technological Advances in Improved and Alternative Sources of Lipids

Technology of Reduced-additive Foods

Canning of Fish and Meat

Industrial Chocolate Manufacture and Use

Food Industry and the Environment

Shelf-life Evaluation of Foods

Handbook of Organic Food Processing and Production

New Methods of Food Preservation

Advances in Baking Technology

Robotics in Meat, Fish and Poultry Processing

Technology of Extrusion Cooking

Packaging in the Environment

Technology of Vitamins in Food

Food Processing Monitoring Systems

Handbook of Industrial Seasonings

Production and Packaging of Non-carbonated Fruit Juices and Fruit Beverages

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

Analytical Chemistry of Foods

Developments in Oils and Fats

Food Flavorings

Thickening and Gelling Agents for Food

Milk Quality

Food Hygiene, Microbiology and HACCP

Food Allergies and Adverse Reactions

Musculoskeletal System

Patient Satisfaction Pays

Differential Diagnosis of Neuromusculoskeletal Disorders

Home Health Care Answer Book: A Legal Guide for Providers

Handbook of Diabetes Medical Nutrition Therapy

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