- 5 resultados
menor preço: € 43.99, preço mais alto: € 87.21, preço médio: € 56.81
1
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis: Effectiveness of cultured dextrose and ascorbic acid - Andari, Vilma
Encomendar
no/na amazon.de
€ 43.99
Envio: € 3.001
Encomendar
Detalhes fornecedor
Link patrocinado
Andari, Vilma:

Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis: Effectiveness of cultured dextrose and ascorbic acid - Livro de bolso

2011, ISBN: 9783838349473

LAP LAMBERT Academic Publishing, Taschenbuch, 96 Seiten, Publiziert: 2011-01-17T00:00:01Z, Produktgruppe: Buch, 0.15 kg, Allgemein, Biologie, Biowissenschaften, Naturwissenschaften & Tech… mais…

Custos de envio:Die angegebenen Versandkosten können von den tatsächlichen Kosten abweichen. (EUR 3.00)
fechar(X)
2
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis - Vilma Andari
Encomendar
no/na Hugendubel.de
€ 48.99
Envio: € 0.001
Encomendar
Detalhes fornecedor
Link patrocinado

Vilma Andari:

Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis - Livro de bolso

ISBN: 9783838349473

Edição encadernada

*Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis* - Effectiveness of cultured dextrose and ascorbic acid / Taschenbuch für 48.99 € / Aus dem Bereich: Bücher, Taschenbüch… mais…

Custos de envio:Shipping in 3 days, , Versandkostenfrei nach Hause oder Express-Lieferung in Ihre Buchhandlung., DE. (EUR 0.00)
fechar(X)
3
Encomendar
no/na alibris.co.uk
€ 54.87
Encomendar
Detalhes e envio
Link patrocinado
Vilma Andari:
Evaluation of Browning Effect in Fresh Whole Wheat Pasta Raviolis Effectiveness of Cultured Dextrose and Ascorbic Acid - Livro de bolso

2001

ISBN: 9783838349473

Softcover, PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from… mais…

Custos de envio:mais custos de envio Fairford, GLOS, Paperbackshop International
fechar(X)
4
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis Effectiveness of cultured dextrose and ascorbic acid - Andari, Vilma
Encomendar
no/na Achtung-Buecher.de
€ 49.00
Envio: € 0.001
Encomendar
Detalhes fornecedor
Link patrocinado
Andari, Vilma:
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis Effectiveness of cultured dextrose and ascorbic acid - nuovo livro

2011, ISBN: 3838349474

Kartoniert / Broschiert, mit Schutzumschlag 11, [PU:LAP LAMBERT Academic Publishing]

Custos de envio:Versandkostenfrei innerhalb der BRD. (EUR 0.00) MARZIES.de Buch- und Medienhandel, 14621 Schönwalde-Glien
fechar(X)
5
Encomendar
no/na Biblio.co.uk
$ 97.86
(aproximadamente € 87.21)
Envio: € 11.401
Encomendar
Detalhes fornecedor
Link patrocinado
Andari, Vilma:
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis: Effectiveness of cultured dextrose and ascorbic acid - Livro de bolso

ISBN: 9783838349473

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book., 2.5

Custos de envio: EUR 11.40 Bonita
fechar(X)
1Como algumas plataformas não transmitem condições de envio e estas podem depender do país de entrega, do preço de compra, do peso e tamanho do item, de uma possível adesão à plataforma, de uma entrega direta pela plataforma ou através de um fornecedor terceirizado (Marketplace), etc., é possível que os custos de envio indicados pela terralivro não correspondam aos da plataforma ofertante.

Dados bibliográficos do melhor livro correspondente

Pormenores referentes ao livro
Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis
Autor:
Título:
Número ISBN:

9783838349473


Oxidative browning of plant foods such as vegetables and wheat is a major problem for the food industry as it can lead to significant quality and economic losses. Food color in whole-wheat based products such as pasta ravioli is a major factor in consumer acceptability, where undesirable color changes, such as oxidative browning, result in product rejection by consumers and cause significant profit losses for the food processors. It is of economic importance to develop a method to measure the quality of fresh pasta color and the effectiveness of anti-browning agents, such as cultured dextrose and ascorbic acid, in slowing oxidative browning. This study will clearly help pasta food manufacturers and product managers identify gaps within their quality control system, adopt a new method of measuring color changes within each of their products prior to mass production, select the most effective antioxidant or anti-browning agents for various pasta products, and ultimately, reduce the overall cost associated with product failure and rejection by consumers.

Dados detalhados do livro - Evaluation Of Browning Effect In Fresh Whole Wheat Pasta Raviolis


EAN (ISBN-13): 9783838349473
ISBN (ISBN-10): 3838349474
Livro de capa dura
Livro de bolso
Ano de publicação: 2011
Editor/Editora: LAP LAMBERT Academic Publishing

Livro na base de dados desde 2008-01-26T12:01:04-02:00 (Sao Paulo)
Página de detalhes modificada pela última vez em 2023-08-21T12:51:13-03:00 (Sao Paulo)
Número ISBN/EAN: 9783838349473

Número ISBN - Ortografia alternativa:
3-8383-4947-4, 978-3-8383-4947-3
Ortografia alternativa e termos de pesquisa relacionados:
Título do livro: ravioli, browning, fresh, pasta pasta pasta, dextrose, acid

< Para arquivar...