Food Additives Data Book
-
10% KEDVEZMÉNY?
- A kedvezmény csak az 'Értesítés a kedvenc témákról' hírlevelünk címzettjeinek rendeléseire érvényes.
- Kiadói listaár GBP 270.00
-
121 905 Ft (116 100 Ft + 5% áfa)
Az ár azért becsült, mert a rendelés pillanatában nem lehet pontosan tudni, hogy a beérkezéskor milyen lesz a forint árfolyama az adott termék eredeti devizájához képest. Ha a forint romlana, kissé többet, ha javulna, kissé kevesebbet kell majd fizetnie.
- Kedvezmény(ek) 10% (cc. 12 191 Ft off)
- Kedvezményes ár 109 715 Ft (104 490 Ft + 5% áfa)
Iratkozzon fel most és részesüljön kedvezőbb árainkból!
Feliratkozom
121 905 Ft
Beszerezhetőség
A kiadónál véglegesen elfogyott, nem rendelhető. Érdemes újra keresni a címmel, hátha van újabb kiadás.
Why don't you give exact delivery time?
A beszerzés időigényét az eddigi tapasztalatokra alapozva adjuk meg. Azért becsült, mert a terméket külföldről hozzuk be, így a kiadó kiszolgálásának pillanatnyi gyorsaságától is függ. A megadottnál gyorsabb és lassabb szállítás is elképzelhető, de mindent megteszünk, hogy Ön a lehető leghamarabb jusson hozzá a termékhez.
A termék adatai:
- Kiadó Blackwell Publishers (Wiley)
- Megjelenés dátuma 2003. január 20.
- ISBN 9780632063956
- Kötéstípus Keménykötés
- Terjedelem1040 oldal
- Méret 236x164x52 mm
- Súly 1300 g
- Nyelv angol 0
Kategóriák
Rövid leírás:
* a major new reference work covering all the "must-have" technical data on food additives
* compiled by food industry experts with a proven track record of producing high quality reference work.
Hosszú leírás:
This major new reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic
institutions.
Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.
Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.
This major new reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.
Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.
Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.
Following the classic Food Additives Users Handbook, and Technology of Reduced Additives by the same author, this compilation of detailed is an essential desk or library reference.
"Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essentialk that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives.
This data book does provide a vast amount of information; it is what it claims to be!
Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry."
International Journal of Dairy Technology, Volume 59 Issue 2, May 2006
"This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition."
SAAFOST (South African Association for Food Science and Technology)
Tartalomjegyzék:
List of Contributors.
How to Use This Book.
Acidulants.
Antioxidants.
Colourings.
Emulsifiers.
Enzymes.
Flavour Enhancers.
Flour Additives.
Gases.
Nutritive Additives.
Polysaccharides.
Preservatives.
Sequestrants.
Solvents.
Sweeteners.
Index.
Több
