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Advances in Baking Technology

Jezik EngleskiEngleski
Knjiga Meki uvez
Knjiga Advances in Baking Technology B. S. KAMEL AND C. E. STAUFFER
Libristo kod: 05338226
Nakladnici Chapman and Hall, siječanj 1992
Designed principally for food technologists in the baking industry, this reference work examines ing... Cijeli opis
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Designed principally for food technologists in the baking industry, this reference work examines ingredients and progress in basic bread production, such as microwave baking, extrusion, the freezing of doughs and other baked products, and test methods.

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Informacije o knjizi

Puni naziv Advances in Baking Technology
Autor B. S. KAMEL AND C. E. STAUFFER
Jezik Engleski
Uvez Knjiga - Meki uvez
Datum izdanja 1992
Broj stranica 408
EAN 9780751400557
ISBN 0751400556
Libristo kod 05338226
Nakladnici Chapman and Hall
Težina 652
Dimenzije 155 x 235 x 24

Kategorija

Medicine & Nursing > Medicine: general issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
Technology, Engineering, Agriculture > Other technologies & applied sciences > Other vocational technologies & trades > Hotel & catering trades
Lifestyle, Hobbies & Leisure > Cookery / food & drink etc > Cookery dishes & courses > Baking, bread & cakes
Technology, Engineering, Agriculture > Technology: general issues > Engineering: general
Technology, Engineering, Agriculture > Mechanical engineering & materials > Engineering skills & trades
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