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Our search for Keyword: 9780813826653 ,ISBN: 9780813826653, brought up 26 title(s), showing 1 - 26. 15 removed. Sorting by Price Ascending.
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Wrolstad, Ronald E.
author size: 16
USD
14.99
price size: 16
HPB-Red via Alibris /Alibris
dealer size: 16
Wiley-Blackwell 2012 Paperback Good Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
description size: 16
Wrolstad, Ronald E.
USD
14.99
HPB-Red /Abebooks
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Wiley-Blackwell] Softcover Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
[Dallas, TX, U.S.A.] [Publication Year: 2012]
N/A
USD
61.71
TextbooksFast /Biblio
New. Never used book ISBN 0813826659 9780813826653 [TH]
Wrolstad, Ronald E
USD
73.71
Navatext via Alibris /Alibris
Hoboken, NJ Wiley-Blackwell 2012 Trade paperback New. Trade paperback (US). Pop-up book. Glued binding. 240 p. Contains: Illustrations. Institute of Food Technologists, 48.
Ronald E. Wrolstad
USD
94.67
moluna /ZVAB
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: John Wiley & Sons] Softcover RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 p.
[Greven, Germany] [Publication Year: 2012]
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Wrolstad, Ronald E.
USD
95.96
GreatBookPrices /Abebooks
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Wiley-Blackwell] Softcover
[Columbia, MD, U.S.A.] [Publication Year: 2012]
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Wrolstad, Ronald E.
USD
104.71
GreatBookPricesUK /AbebooksUK
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Wiley-Blackwell] Softcover
[Castle Donington, DERBY, United Kingdom] [Publication Year: 2012]
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RE Wrolstad
USD
104.72
PBShop.store UK /AbebooksUK
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Wiley-Blackwell] Softcover New Book. Shipped from UK. Established seller since 2000.
[Fairford, GLOS, United Kingdom] [Publication Year: 2012]
Ronald E. Wrolstad
USD
105.44
moluna /AbebooksDE
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: John Wiley & Sons] Softcover RONALD E. WROLSTAD, Ph.D. is Distinguished Professor of Food Science & Technology, Emeritus in the Department of Food Science & Technology, Oregon State University, Corvallis, OR. Dr. Wrolstad has authored over 150 professional publications, including 115 p.
[Greven, Germany] [Publication Year: 2012]
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Wrolstad, Ronald E
USD
106.31
booksXpress via Alibris /Alibris
Hoboken, NJ Wiley-Blackwell 2012 Trade paperback New. Trade paperback (US). Pop-up book. Glued binding. 240 p. Contains: Illustrations. Institute of Food Technologists, 48.
Re Wrolstad
USD
111.74
Books2anywhere via Alibris /Alibris
Wiley-Blackwell 1/6/2012 12: 00: 00 AM 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 the UK.
Re Wrolstad
USD
118.09
Paperbackshop International via Alibris /Alibris
Wiley-Blackwell 1/6/2012 12: 00: 00 AM 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 the UK.
Ronald E. Wrolstad
USD
118.91
Chiron Media /AbebooksUK
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Wiley-Blackwell 2012-01-06] Softcover
[Wallingford, United Kingdom] [Publication Year: 2012]
Ronald E. Wrolstad
USD
120.43
Cold Books /Biblio
Blackwell Publishing , pp. xx + 217 Index. Papeback. New. Blackwell Publishing ISBN 0813826659 9780813826653 [US]
Ronald E. Wrolstad
USD
121.70
THE SAINT BOOKSTORE /AbebooksUK
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Iowa State University Press] Softcover New copy - Usually dispatched within 4 working days. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives.
[Southport, United Kingdom] [Publication Year: 2012]
Ronald E. Wrolstad
USD
124.57
The Saint Bookstore /Biblio
Paperback / softback. New. * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. ISBN 0813826659 9780813826653 [GB]
Ronald E. Wrolstad
USD
127.49
Grand Eagle Retail /Abebooks
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: John Wiley and Sons Ltd, Hoboken] Softcover First Edition Paperback. Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of ke ...
Wrolstad, Ronald E
USD
131.38
Booksplease via Alibris /Alibris
Hoboken, NJ Wiley-Blackwell 2012 Trade paperback New. Trade paperback (US). Pop-up book. Glued binding. 240 p. Contains: Illustrations. Institute of Food Technologists, 48.
Ronald E. Wrolstad
USD
135.14
CitiRetail /AbebooksUK
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: John Wiley and Sons Ltd, Hoboken] Softcover First Edition Paperback. Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of ke ...
Ronald E. Wrolstad
USD
141.71
Kennys Bookshop and Art Galleries Ltd. /Abebooks
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Iowa State University Press] Softcover * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . .
[Galway, GY, Ireland] [Publication Year: 2012]
Not Available Not Available
USD
143.84
Revaluation Books /Biblio
Blackwell Pub Professional, Date: 2012. Paperback. New. 217 pages. 9.00x6.00x0.50 inches. 2012. Blackwell Pub Professional ISBN 0813826659 9780813826653 [GB]
Not Available (Not Available)
USD
145.98
Revaluation Books /AbebooksUK
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Blackwell Pub Professional] Softcover 217 pages. 9.00x6.00x0.50 inches. In Stock.
[Exeter, United Kingdom] [Publication Year: 2012]
Ronald E. Wrolstad
USD
154.17
Kennys.ie via Alibris /Alibris
Wiley-Blackwell 2012 Trade paperback New * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. 2012. Paperback.....We ship daily from our Bookshop.
Ronald E. Wrolstad
USD
159.28
AussieBookSeller /Abebooks AUS
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: John Wiley and Sons Ltd, Hoboken] Softcover First Edition Paperback. Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of ke ...
Not Available (Not Available)
USD
161.93
Revaluation Books via Alibris /Alibris
Blackwell Pub Professional 2012 Softcover New 217 pages. 9.00x6.00x0.50 inches.
Ronald E. Wrolstad
USD
173.06
Kennys Bookstore /Abebooks
ISBN10: 0813826659, ISBN13: 9780813826653, [publisher: Iowa State University Press] Softcover * Emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. * Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Series: Institute of Food Technologists Series. Num Pages: 240 pages, 0. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 229 x 153 x 11. Weight in Grams: 396. . 2012. Paperback. . . . . Books ship from the US and Ireland.
[Olney, MD, U.S.A.] [Publication Year: 2012]

DISCLOSURE: When you click on links to various merchants on this site and make a purchase, this can result in this site earning a commission at no extra cost to you. Affiliate programs and affiliations include, but are not limited to, the eBay Partner Network, Amazon and Alibris.


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