Bakery Food Manufacture and Quality: Water Control and Effects (Bog, Hardback, Engelsk) af S Cauvain
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Bakery Food Manufacture and Quality: Water Control and Effects

(Bog, Hardback, Engelsk)
Forfattere: Stanley P. (BakeTran) Cauvain, Linda S. (BakeTran) Young
Bakery Food Manufacture and Quality: Water Control and Effects
Forlag: John Wiley and Sons Ltd

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Beskrivelse

Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability Includes a series of case studies which provide practical examples of various industry scenarios.

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Alle detaljer

Forlag John Wiley and Sons Ltd
Forfattere Stanley P. (BakeTran) Cauvain, Linda S. (BakeTran) Young
Type Bog
Format Hardback
Sprog Engelsk
Udgave 2 ed
Udgivelsesdato 29-08-2008
Første udgivelsesår 2008
Originalsprog United Kingdom
Sideantal 304
Indbinding Hardback
Forlag John Wiley and Sons Ltd
Sideoplysninger 304 pages
Mål 250 x 182 x 25
ISBN-13 / EAN-13 9781405176132