We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£102.19
Academic Press Soft Chemistry and Food Fermentation: Volume 3 (Handbook of Food Bioengineering, Volume 3)
Price data last checked 17 day(s) ago - will refresh soon
We'll watch every seller, every day. One email when your price arrives.
This is the most expensive it has ever been. Walk away.
£102 today · previous high £102 · all-time low £102
NEW HERE?
Amazon shows you one price. We show you all of them.
Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.
WHAT'S ON THIS PAGE
when this has been cheap or pricey
where the price is heading next
all-time high & low, recent range
name your number, we'll email you
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 74 days • 74 data points (No recent data available)
Price Distribution
Price distribution over 74 days • 1 price levels
Price Analysis
Most common price: £102 (74 days, 100.0%)
Price range: £102 - £102
Price levels: 1 different prices over 74 days
Description
Key Features
Soft Chemistry and Food Fermentation: Volume 3 (Handbook of Food Bioengineering, Volume 3)
Product type: ABIS BOOK
Brand: Academic Press
Product Specifications
- Brand
- Academic Press
- Format
- paperback
- ASIN
- 0128114126
- Domain
- Amazon UK
- Release Date
- 01 August 2017
- Listed Since
- 08 March 2017
Barcode
No barcode data available
Similar Products You Might Like
Food, Fermentation, and Micro-organisms
Wiley-Blackwell
Novel Food Fermentation Technologies (Food Engineering Series)
Springer
Fermentation and Food Safety
Springer
Handbook of Indigenous Foods Involving Alkaline Fermentation (Fermented Foods and Beverages Series)
CRC Press
Practical Fermentation Technology
Wiley
Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
CRC Press
Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
CRC Press
Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Fermented Foods and Beverages of the World
CRC Press
Trending Topics on Fermented Foods
Springer
Fermentation Processes
IntechOpen
Theory and Design of Fermentation Processes
CRC Press
Fermentation: A Practical Approach (Practical Approach Series): 57
Oxford University Press
Fermentation Processes: Emerging and Conventional Technologies
Wiley-Blackwell
Fermented Beverages: Volume 5. The Science of Beverages
Woodhead Publishing
Fermented Foods, Part II: Technological Interventions (Food Biology Series)
CRC Press
Microorganisms and Fermentation of Traditional Foods (Food Biology Series)
CRC Press
Computer Control of Fermentation Processes
CRC Press
Industrial Fermentation: Food Processes, Nutrient Sources and Production Strategies (Food Science and Technology)
Fermentation Microbiology and Biotechnology, Fourth Edition
CRC Press
Advances in Solid State Fermentation
Springer
Microbiology and Technology of Fermented Foods,2nd Edition (Institute of Food Technologists Series)
Wiley-Blackwell
Essentials in Fermentation Technology (Learning Materials in Biosciences)
Springer
Modern Solid State Fermentation: Theory and Practice
Springer