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Bakery Food Manufacture and Quality: Water Control and Effects Cauvain, Stanley P. (BakeTran) 2. izdevums
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Bakery Food Manufacture and Quality: Water Control and Effects
Cauvain, Stanley P. (BakeTran)
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.
304 pages, Illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2008. gada 29. augusts |
| ISBN13 | 9781405176132 |
| Izdevēji | John Wiley and Sons Ltd |
| Lapas | 304 |
| Izmēri | 182 × 250 × 25 mm · 806 g |
