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★ ☆ Food Engineering Basic Course Series 11 Quality maintenance and management ☆ ★ Out -of -print food engineering News
Auction ends 7 days
Bidsno
Current price ¥4,400 $31
Start price ¥4,400 $31
Buy-now ¥4,400 $31
Consumption tax 0% included
Seller yochi888 +177
Condition New
Start time 2024-04-19T21:50:59+09:00
End time 2024-04-27T08:50:59+09:00
Auto-prolongation Turned on
Lot number n273955488
Seller position Osaka prefecture

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It is a out -of -print food engineering book.. It is becoming difficult to get. Only the stock will be handed over at the list price this time. (Brand new)

Food Engineering Basic Course Series 11Quality retention and management

Toshimasa Yano, supervised by Eira Kiri Atsushi Nakamura, Tetsuro Aishima, Yuki Okubo, Akira Kishimoto, Mutsuo IwamotoAuthor

Specialized books on maintenance and management of food.

A5 / Upper boxnumber of pages:Page 230ISBN:978-4-7712-8812-6Issue:Corporation Korin
[Main table of contents] Part 1 Characteric deterioration speed theory
1-01 Food quality deterioration
1-02 analysis of oxidation reaction
1-03 Heat and substance movement in the storage silo
Part 2 Quality evaluation
2-01 Outline
2-02 sensual inspection method
2-03 quality measurement with equipment
2-04 Multivation analysis method
Part 3 Shell Fle Life
3-01 Changes in foods related to shell fle life
3-02 Shell Fleif Forecast theory
3-03 Evaluation method in shelf life test
3-04 Various food deterioration and shelf life extension law
3-05 Law to prevent microbial loss
3-06 Shell Fly Life extended by packaging
Part 4 packaging / sterile filling
4-01 packaging
4-02 oxygen agent
4-03 Aseptic filling
Part 5 storage and transportation
5-01 storage
5-02 Silo
5-03 transportation
index
※Notes★ Those who can contact transactions within 24 hours after a successful bid. (If not in any case, we will cancel)
★ Those who can pay within 3 days after a successful bid. ★ Please use no claim no return. ★ About shipping
I'm very sorry, but since I work on weekdays, shipping work is basically weekends and holidays.. Thank you for your understanding in advance..
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