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【簡體曬書區】 單本79折,5本7折,活動好評延長至5/31,趕緊把握這一波!

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原文書 (8)

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$800以上 (7)

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2022~2023 (2)
2020~2021 (1)
2016~2017 (1)
2016年以前 (4)

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精裝 (7)
有聲書 (1)

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Michael H. Tunick(EDI) (2)
Michael H. Tunick (1)
Michael H. Tunick (EDT)/ Elvira Gonzalez De Mejia (EDT) (1)
Michael H. Tunick/ Charles I. Onwulata (1)
Michael H. Tunick/ Dennis Holland (NRT) (1)
Tunick, Michael H. (Chemist and Research Chemist at the Eastern Regional Research Center, Chemist and Research Chemist at the Eastern Regional Research Center, U.S. Department of Agriculture),Liu, Li (1)
Vijay K. Juneja (EDT)/ John P. Cherry (EDT)/ Michael H. Tunick (EDT) (1)

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Oxford Univ Press USA (3)
Audible Studios on Brilliance audio (1)
Oxford Univ Pr (1)
Oxford Univ Pr PBKUOXPI (1)
Oxford Univ Pr on Demand (1)
PBKROYSO (1)

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8筆商品,1/1頁
The Science of Cheese
滿額折

1.The Science of Cheese

作者:Michael H. Tunick; Dennis Holland (NRT)  出版社:Audible Studios on Brilliance audio  出版日:2016/05/31 裝訂:有聲書
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came
定價:350 元, 優惠價:79 277
庫存:1
The Science and Craft of Artisanal Food
滿額折

2.The Science and Craft of Artisanal Food

作者:Michael H. Tunick(EDI)  出版社:Oxford Univ Pr  出版日:2023/05/16 裝訂:精裝
定價:2435 元, 優惠價:1 2435
無庫存,下單後進貨(到貨天數約30-45天)
Handbook of Cheese Chemistry

3.Handbook of Cheese Chemistry

作者:Michael H. Tunick(EDI)  出版社:PBKROYSO  出版日:2023/07/28 裝訂:精裝
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
The Science of Cheese
90折

4.The Science of Cheese

作者:Michael H. Tunick  出版社:Oxford Univ Press USA  出版日:2013/12/30 裝訂:精裝
In an engaging tour of the science and history of cheese, Michael Tunick explores the art of cheese making, the science that lies underneath the deliciousness, and the history behind how humanity came
定價:2809 元, 優惠價:9 2528
無庫存,下單後進貨(到貨天數約30-45天)
Physical Methods in Food Analysis

5.Physical Methods in Food Analysis

作者:Michael H. Tunick; Charles I. Onwulata  出版社:Oxford Univ Press USA  出版日:2014/02/05 裝訂:精裝
A symposium titled "Physical Methods in Food Analysis" was presented at the Fall National Meeting of the American Chemical Society (ACS) in Philadelphia in August 2012. The symposium was sponsored by
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Hispanic Foods: Chemistry And Flavor

6.Hispanic Foods: Chemistry And Flavor

作者:Michael H. Tunick (EDT); Elvira Gonzalez De Mejia (EDT)  出版社:Oxford Univ Pr PBKUOXPI  出版日:2007/01/04 裝訂:精裝
Hispanics are the largest and fastest-growing minority in the United States, and consumption of Hispanic-type food has been rapidly increasing. Some of the most popular foods, such as cheese, beans,
若需訂購本書,請電洽客服
02-25006600[分機130、131]。
Advances in Microbial Foods Safety

7.Advances in Microbial Foods Safety

作者:Vijay K. Juneja (EDT); John P. Cherry (EDT); Michael H. Tunick (EDT)  出版社:Oxford Univ Pr on Demand  出版日:2006/04/06 裝訂:精裝
The symposium, held at the Society's August 2004 meeting in Philadelphia, presented a team of specialists who discussed the current knowledge about microbial adaptation to stress in food matrices. The
若需訂購本書,請電洽客服
02-25006600[分機130、131]。

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