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Editore: Edinburgh University Press, 1991
ISBN 10: 0748602313ISBN 13: 9780748602315
Da: Anybook.com, Lincoln, Regno Unito
Libro
Condizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,650grams, ISBN:0748602313.
Editore: Edinburgh University Press, 1990
ISBN 10: 0748601759ISBN 13: 9780748601752
Da: Anybook.com, Lincoln, Regno Unito
Libro
Condizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. Clean From Markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,550grams, ISBN:9780748601752.
Editore: The Vancouver Art, Historical and Scientific Association, Vancouver, B.C., 1948
Da: RareNonFiction, IOBA, Ladysmith, BC, Canada
Membro dell'associazione: IOBA
Libro Prima edizione
Paperback. Condizione: Good. Timms, P.T. (illustratore). First Edition. 29 pages. Printed upon glossy stock. Numerous reproductions of black and white photos. Average wear. Unmarked. A sound copy.
Editore: Oily Press, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: Brook Bookstore On Demand, Napoli, NA, Italia
Libro Print on Demand
Condizione: new. Questo è un articolo print on demand.
Editore: Oily Press Elsevier Science & Technology, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful. Englisch.
Editore: Elsevier Science & Technology|Oily Press, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: moluna, Greven, Germania
Libro Print on Demand
Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all as.
Editore: Elsevier Science & Technology, Oily Press, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro Print on Demand
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.
Editore: Oily Press, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: Mispah books, Redhill, SURRE, Regno Unito
Libro
Hardcover. Condizione: Like New. Like New. book.
Editore: Oily Press, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: GoldBooks, Denver, CO, U.S.A.
Libro
Hardcover. Condizione: new. New Copy. Customer Service Guaranteed.
Editore: Oily Press, 2003
ISBN 10: 0953194949ISBN 13: 9780953194940
Da: Book Deals, Tucson, AZ, U.S.A.
Libro
Condizione: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers.