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- Springer-Verlag New York Inc 2007; US$ 299.00
Provides in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. This work summarizes knowledge on milk lipids and suggests areas for further work. It is useful for dairy scientists, chemists and others working in dairy research or in the dairy industry. more...
- Springer 2012; US$ 229.00
Professor Fox s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors... more...
- Springer 2013; US$ 239.99
Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins. An... more...
- Taylor and Francis 2010; US$ 55.95
In the twenty-first century, what could be more important than networks? Such is the power of their influence and attendant technologies that it is unsurprising that our thinking about networks is permeated with images and metaphors from electronic networks. This orientation may equally influence thinking about education, whether that is of students... more...
- Elsevier Science 2011; US$ 1,420.00
Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products,... more...
- Elsevier Science 2004; US$ 325.00
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and... more...
- Elsevier Science 2004; US$ 310.00
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical,... more...
- Taylor and Francis 2006; US$ 46.95
Learning how to learn is an essential preparation for lifelong learning. This book offers a set of in-service resources to help teachers develop new classroom practices informed by sound research. It builds on previous work associated with ?formative assessment? or ?assessment for learning?. However, it adds an important new dimension by taking account... more...
- Taylor and Francis 2007; US$ 55.95
Learning how to learn is an essential preparation for lifelong learning. Whilst this is widely acknowledged by teachers, they have lacked a rich professional knowledge base from which they can teach their pupils how to learn. This book makes a major contribution to the creation of such a professional knowledge base for teachers by building on... more...