We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£174.99
This is the most expensive it has ever been. Walk away.
£175 today · previous high £175 · all-time low £145
Springer Food Materials Science: Principles and Practice (Food Engineering Series)
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 22 days · 22 data points (no recent data)
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 22 days • 3 price levels
Price Analysis
Most common price: £145 (11 days, 50.0%)
Price range: £145 - £175
Price levels: 3 different prices over 22 days
Description
Product Specifications
- Brand
- Springer
- Format
- hardcover
- ASIN
- 0387719466
- Domain
- Amazon UK
- Release Date
- 06 December 2007
- Listed Since
- 07 May 2007
Barcode
No barcode data available
Similar Products You Might Like
Food Materials Science: Principles and Practice (Food Engineering Series)
Springer
Food Microstructure and Quality Stability - Woodhead Publishing
Elsevier
Advances in Food Extrusion Technology (Contemporary Food Engineering)
CRC Press
Food Structure and Functionality
Elsevier
Food Microstructures: Microscopy, Measurement and Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
3D Printing of Foods
Wiley
Food Printing: 3D Printing in Food Industry
Springer
Role of Materials Science in Food Bioengineering: Volume 19 (Handbook of Food Bioengineering, Volume 19)
Elsevier
Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
CRC Press
Novel Food Processing: Effects on Rheological and Functional Properties (Electro-Technologies for Food Processing Series)
CRC Press
Biopolymer-Based Food Packaging: Innovations and Technology Applications
Wiley
Packaging for Food Preservation (Food Engineering Series)
Springer
Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)
Wiley
Fundamentals and Operations in Food Process Engineering
CRC Press
Functional Polymers in Food Science: From Technology to Biology, Set (Polymer Science and Plastics Engineering)
Wiley
Physico-Chemical Techniques for Complex Food Systems
Springer
Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)
CRC Press
Structured Foods
CRC Press
Understanding and controlling the microstructure of complex foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier
Rheology and Fracture Mechanics of Foods
CRC Press
Biopolymer Engineering in Food Processing: 25 (Contemporary Food Engineering)
CRC Press
Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences Volume 2 (Woodhead Publishing: Food Science, Technology and Nutrition)
Elsevier
Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, Safety and Environmental Issues
CRC Press
