Sidi huang (18 risultati)
Lingua: Inglese
Editore: Woodhead Publishing Ltd 2016-08-01 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Chiron Media, Wallingford, Regno UnitoChiron Media
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 106,34
EUR 17,96 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardcover. Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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EUR 129,53
EUR 2,33 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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EUR 124,16
EUR 7,54 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
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Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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EUR 137,61
EUR 3,51 spedizioneSpedito in U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
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EUR 133,12
EUR 17,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New.
Lingua: Inglese
Editore: Elsevier Science & Technology 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
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EUR 132,12
EUR 17,70 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Biblios, frankfurt am main, HESSE, GermaniaBiblios
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EUR 136,78
EUR 9,95 spedizioneSpedito da Germania a U.S.A.Quantità: 3 disponibili
Condizione: New.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 153,84
EUR 2,33 spedizioneSpedito in U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Ria Christie Collections, Uxbridge, Regno UnitoRia Christie Collections
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EUR 146,98
EUR 13,89 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. In.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: GreatBookPricesUK, Woodford Green, Regno UnitoGreatBookPricesUK
Contatta il venditoreVenditore con 5 stelleCondizione: Usato - Come nuovo
EUR 159,74
EUR 17,39 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Condizione: As New. Unread book in perfect condition.
Lingua: Inglese
Editore: Elsevier Science and Technology, GB 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Rarewaves.com USA, London, LONDO, Regno UnitoRarewaves.com USA
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 186,80
Spedizione gratuitaSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification o…f the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Lingua: Inglese
Editore: Elsevier Science & Technology|Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: moluna, Greven, Germaniamoluna
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 174,85
EUR 48,99 spedizioneSpedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Condizione: New. Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the s.
Lingua: Inglese
Editore: Elsevier Science and Technology, GB 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
Da: Rarewaves.com UK, London, Regno UnitoRarewaves.com UK
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 176,20
EUR 75,36 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification o…f the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Lingua: Inglese
Editore: Woodhead Publishing 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 98,42
EUR 5,50 spedizioneSpedito da Italia a U.S.A.Quantità: Più di 20 disponibili
Condizione: new. Questo è un articolo print on demand.
Lingua: Inglese
Editore: Woodhead Pub Ltd 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 119,89
EUR 11,59 spedizioneSpedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Hardcover. Condizione: Brand New. 194 pages. 9.25x6.25x1.00 inches. In Stock. This item is printed on demand.
Lingua: Inglese
Editore: Elsevier Inc Jul 2016 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 108,00
EUR 23,00 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects… of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers. 208 pp. Englisch.
Lingua: Inglese
Editore: Elsevier Inc 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 121,09
EUR 62,40 spedizioneSpedito da Germania a U.S.A.Quantità: 2 disponibili
Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of t…he subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Lingua: Inglese
Editore: Elsevier Science & Technology 2016
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition, Libro 224 di 301. Libro 224 di 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Rilegato
- Print on Demand
Da: THE SAINT BOOKSTORE, Southport, Regno UnitoTHE SAINT BOOKSTORE
Contatta il venditoreVenditore con 5 stelleCondizione: Nuovo
EUR 176,02
EUR 17,70 spedizioneSpedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Hardback. Condizione: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
