We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£173.07
This is the most expensive it has ever been. Walk away.
£173 today · previous high £173 · all-time low £157
CRC Press Food Process Engineering: Safety Assurance and Complements
9780367351052
Price data last checked 15 day(s) ago - will refresh soon
We'll watch every seller, every day. One email when your price arrives.
Price History & Forecast
Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.
Last 76 days · 76 data points (no recent data)
9780367351052
Price data last checked 15 day(s) ago - will refresh soon
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 Distribution
Price distribution over 76 days • 5 price levels
Price Analysis
Most common price: £173 (36 days, 47.4%)
Price range: £157 - £173
Price levels: 5 different prices over 76 days
Description
Product Specifications
- Brand
- CRC Press
- Model
- 9780367351052
- Format
- hardcover
- ASIN
- 0367351056
- Domain
- Amazon UK
- Release Date
- 14 December 2020
- Listed Since
- 30 May 2019
Barcode
No barcode data available
Similar Products You Might Like
Dairy Fat Products and Functionality: Fundamental Science and Technology
Springer
Food Flavors: Generation, Analysis and Process Influence
Pulse Foods: Processing, Quality & Nutraceutical Applications
Elsevier
Edible Oleogels: Structure and Health Implications
Academic Press and AOCS Press
Green Vegetable Oil Processing: Revised First Edition
Academic Press and AOCS Press
Handbook of Food Science and Technology 2: Food Process Engineering and Packaging
Wiley
Dairy Powders and Concentrated Products: 9 (Society of Dairy Technology)
Wiley
Functional Properties of Traditional Foods: 12 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 12)
Springer
Hydrocolloids in Food Product Development: Bdn Food Ingenieraia de Alimentaciaon
CRC Press
Encapsulation Technologies and Delivery Systems for Food Ingredient and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Essential Fatty Acids: Sources, Processing Effects, and Health Benefits
CRC Press
Bioactive Lipids
Elsevier
Unconventional Oilseeds and Oil Sources
Elsevier
Biopolymer Nanostructures for Food Encapsulation Purposes: Volume 1 in the Nanoencapsulation in the Food Industry series
Academic Press
Food Proteins and Lipids: Springer Advances 415
Springer
Emerging Thermal and Nonthermal Technologies in Food Processing
CRC Press
Reducing Salt in Foods: Practical Strategies (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Postharvest and Postmortem Processing of Raw Food Materials: Unit Operations and Processing Equipment in the Food Industry
Elsevier
Food Proteins and Lipids: 415 (Advances in Experimental Medicine and Biology, 415)
Springer
Hydrogenation of Fats and Oils: Theory and Practice
Academic Press and AOCS Press
Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry: 8
Elsevier
Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
Elsevier
Emerging Sources and Applications of Alternative Proteins - Volume 101
Elsevier
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier