We can't find the internet
Attempting to reconnect
Something went wrong
Hang in there while we get back on track
£122.12
Springer Functional Properties of Food Macromolecules (Chapman & Hall Food Science Book)
Price data checked 6 days ago
We'll watch every seller, every day. One email when your price arrives.
This is the most expensive it has ever been. Walk away.
£122 today · previous high £122 · all-time low £116
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 85 days · 85 data points (no recent data)
Price Distribution
Price distribution over 85 days • 3 price levels
Price Analysis
Most common price: £122 (37 days, 43.5%)
Price range: £116 - £122
Price levels: 3 different prices over 85 days
Description
Product Specifications
- Brand
- Springer
- Format
- hardcover
- ASIN
- 0751404217
- Domain
- Amazon UK
- Release Date
- 31 August 1998
- Listed Since
- 14 December 2006
Barcode
No barcode data available
Similar Products You Might Like
Functionality of Proteins in Food
Springer
Handbook of Food Structure Development: Volume 18 (Food Chemistry, Function and Analysis)
Royal Society of Chemistry
Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications
Springer
Physico-Chemical Aspects of Food Processing
Springer
Physical Techniques for the Study of Food Biopolymers
Springer
Microstructural Principles of Food Processing and Engineering (Food Engineering Series)
Springer
Functional Food Products and Sustainable Health
Springer
New Physico-Chemical Techniques for the Characterization of Complex Food Systems
Springer
A Handbook of Food Packaging
Springer
Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment: 7 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 7)
Springer
Elementary Food Science (Food Science Text Series)
Springer
Imaging Technologies and Data Processing for Food Engineers (Food Engineering Series)
Springer
Functional Food Products and Sustainable Health
Springer
Statistical Quality Control for the Food Industry
Springer
Food Science and Technology: New Research
Functionalized Polymers and their Applications
Springer
Migration from Food Contact Materials
Springer
Food Processing: Strategies for Quality Assessment (Food Engineering Series)
Springer
Food Hygiene, Microbiology and HACCP (Chapman & Hall Food Science Book)
Springer
Advances in Food Colloids
Springer
Nondestructive Evaluation of Food Quality: Theory and Practice
Springer
Frozen Food Technology
Springer
Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects
Springer
Food, Science and Society: Exploring the Gap Between Expert Advice and Individual Behaviour (Gesunde Ernährung Healthy Nutrition)
Springer