We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£117.76
L'eau dans les aliments: Aspects fondamentaux. Signification dans les propriétés sensorielles des aliments et dans la conduite des procédés
Price data checked 6 days ago
We'll watch every seller, every day. One email when your price arrives.
It has never been this cheap. We have no record of a lower price.
£118 today · cheaper than every other day in the last 3 months
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 available)
Price Distribution
Price distribution over 85 days • 4 price levels
Price Analysis
Most common price: £119 (40 days, 47.1%)
Price range: £118 - £127
Price levels: 4 different prices over 85 days
Description
Product Specifications
- Format
- paperback
- ASIN
- 2743005238
- Domain
- Amazon UK
- Release Date
- 10 February 2002
- Listed Since
- 19 March 2010
Barcode
No barcode data available
Similar Products You Might Like
Bakery Food Manufacture and Quality: Water Control and Effects
Wiley-Blackwell
Tea as a Food Ingredient: Properties, Processing, and Health Aspects (Functional Foods and Nutraceuticals)
CRC Press
Functionality of Proteins in Food
Springer
Handbook of Food Structure Development: Volume 18 (Food Chemistry, Function and Analysis)
Royal Society of Chemistry
Food Science and Technology: New Research
Dehydration of Foods (Food Engineering Series)
Springer
Food Processing: Strategies for Quality Assessment (Food Engineering Series)
Springer
Physico-Chemical Aspects of Food Processing
Springer
Flavor, Satiety and Food Intake (Institute of Food Technologists Series)
Wiley
Foods: Experimental Perspectives
PEARSON EDUCATION
Elementary Food Science (Food Science Text Series)
Springer
Food Education and Food Technology in School Curricula: International Perspectives (Contemporary Issues in Technology Education)
Springer
Fats in Food Technology
Wiley-Blackwell
Methods in Food Analysis
CRC Press
Novel Strategies to Improve the Eating and Nutritional Properties of Food Products (Volume 122) (Advances in Food and Nutrition Research, Volume 122)
Academic Press
Food: The Chemistry of its Components
Royal Society of Chemistry
Understanding and Measuring the Shelf-life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Flavor: From Food to Behaviors, Wellbeing and Health (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Service Engineering for Gastronomic Sciences: An Interdisciplinary Approach for Food Study
Springer
Imaging Technologies and Data Processing for Food Engineers (Food Engineering Series)
Springer
Water Relationships in Foods: Advances in the 1980s and Trends for the 1990s: 302 (Advances in Experimental Medicine and Biology, 302)
Springer
Nondestructive Evaluation of Food Quality: Theory and Practice
Springer
New Physico-Chemical Techniques for the Characterization of Complex Food Systems
Springer
Food Aroma Evolution: During Food Processing, Cooking, and Aging (Food Analysis & Properties)
CRC Press