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Due Libri Dell`historia de I Semplici, Aromati, Et Altre Cose: Che Vengono Portate Dall`indie Orientali Pertinenti All`uso del La Medicina. Volume 1 o, Orta Garcia De


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Цена: 4655.00р.
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Наличие: Поставка под заказ.  Есть в наличии на складе поставщика.
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При оформлении заказа до: 2025-07-23
Ориентировочная дата поставки: конец Сентября - начало Октября
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Автор: Orta Garcia De
Название:  Due Libri Dell`historia de I Semplici, Aromati, Et Altre Cose: Che Vengono Portate Dall`indie Orientali Pertinenti All`uso del La Medicina. Volume 1 o
ISBN: 9781275768208
Издательство: Gale, Sabin Americana
Классификация: ISBN-10: 1275768202
Обложка/Формат: Paperback
Вес: 0.67 кг.
Дата издания: 22.02.2012
Язык: Italian
Размер: 246 x 189 x 20
Поставляется из: США
Описание:
Title: Due libri dellhistoria de i semplici, aromati, et altre cose: che vengono portate dallIndie Orientali pertinenti alluso del la medicina.

Author: Garcia de Orta

Publisher: Gale, Sabin Americana

Description:

Based on Joseph Sabins famed bibliography, Bibliotheca Americana, Sabin Americana, 1500--1926 contains a collection of books, pamphlets, serials and other works about the Americas, from the time of their discovery to the early 1900s. Sabin Americana is rich in original accounts of discovery and exploration, pioneering and westward expansion, the U.S. Civil War and other military actions, Native Americans, slavery and abolition, religious history and more.

Sabin Americana offers an up-close perspective on life in the western hemisphere, encompassing the arrival of the Europeans on the shores of North America in the late 15th century to the first decades of the 20th century. Covering a span of over 400 years in North, Central and South America as well as the Caribbean, this collection highlights the society, politics, religious beliefs, culture, contemporary opinions and momentous events of the time. It provides access to documents from an assortment of genres, sermons, political tracts, newspapers, books, pamphlets, maps, legislation, literature and more.

Now for the first time, these high-quality digital scans of original works are available via print-on-demand, making them readily accessible to libraries, students, independent scholars, and readers of all ages.

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The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification:
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SourceLibrary: Huntington Library

DocumentID: SABCP00041201

CollectionID: CTRG10134759-B

PublicationDate: 15820101

SourceBibCitation: Selected Americana from Sabins Dictionary of books relating to America

Notes:

Collation: 24], 347, 11], 249, 14] p.: ill.; 18 cm





Introducing food science

Автор: Shewfelt, Robert L. Orta-ramirez, Alicia Clarke, Andrew D.
Название: Introducing food science
ISBN: 1482209748 ISBN-13(EAN): 9781482209747
Издательство: Taylor&Francis
Рейтинг:
Цена: 6600.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This , and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems.

See What's New in the Second Edition:

  • New chapter Sustainability and Distribution
  • Approximately 60 new tables and figures
  • New section at the end of each chapter with problems / exercises to test comprehension
  • Now includes a glossary

The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.


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