ISBN: 9780442308551 - bakery technology and engineering (14 risultati)

Decorative Cloth. Condizione: Good. Condizione sovraccoperta: Issued without jacket. 3rd edition. 3rd edition. Text clean & bright; binding tight; minimal shelf wear to covers. Appears unused--nearly new. 853pp. Illustrated. "A series of chapters on bakery ingredients is followed by twelve chapters about formulas and processes, and after that, by several chapters on equipment and engineering. There is also a chapter on staling and spoiling reactions and means of preventing or delaying them, and a chapter on sanitation and safety. This is a standard reference work in the bakery field.…

Hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.

Condizione: New.

Condizione: New. pp. 864.

Condizione: Sehr gut. Zustand: Sehr gut | Seiten: 864 | Sprache: Englisch | Produktart: Bücher | This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.…

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.…

Condizione: As New. Unread book in perfect condition.

Hardcover. Condizione: Brand New. 3rd sub edition. 853 pages. 9.25x6.50x2.25 inches. In Stock.

Hardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. InhaltsverzeichnisThe materials of baking. Formulas and procedures. Principles and examples. Equipment. Organizing and managing the technical functions.KlappentextThis third edition is completely revised and u.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment. 864 pp. Englisch.…

Buch. Condizione: Neu. Bakery Technology and Engineering | Samuel A. Matz | Buch | viii | Englisch | 1991 | Springer US | EAN 9780442308551 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand.…

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 864 pp. Englisch.…

Condizione: New. PRINT ON DEMAND pp. 864.