Add this copy of Advances in Dairy Ingredients to cart. $217.97, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2013 by Wiley-Blackwell.
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New. Sewn binding. Cloth over boards. 352 p. Contains: Tables, black & white, Figures. Institute of Food Technologists, 49. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Advances in Dairy Ingredients Format: Hardcover to cart. $217.98, new condition, Sold by Websew Inc rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2013 by Wiley-Blackwell.
Add this copy of Advances in Dairy Ingredients (Institute of Food to cart. $313.35, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2013 by Wiley-Blackwell.
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New. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Editor(s): Smithers, Geoffrey W.; Augustin, Mary Ann. Series: Institute of Food Technologists Series. Num Pages: 352 pages, Illustrations. BIC Classification: PN; TT. Category: (P) Professional & Vocational. Dimension: 253 x 166 x 21. Weight in Grams: 838. 2013. 1st Edition. Hardcover.....We ship daily from our Bookshop.