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9780854044863 - The Science of Bakery Products (24 risultati)
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The Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 22,80
Spedizione EUR 7,49
Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. pp. 276 Illus.
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The Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry RSC, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 276.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 31,75
Spedizione EUR 2,27
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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THE SCIENCE OF BAKERY PRODUCTS (HB 2007)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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The Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
EUR 23,19
Spedizione EUR 9,95
Spedito da Germania a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. pp. 276.
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The Science of Bakery Products: RSC (Royal Society of Chemistry Paperbacks)
Lingua: Inglese
Editore: Royal Society of Chemistry, U.S.A., 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Pulpfiction Books, Vancouver, BC, Canada
Valutazione del venditore 5 su 5 stelle
Prima edizione
EUR 20,33
Spedizione EUR 14,16
Spedito da Canada a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Near Fine. 1st Edition. Near Fine lightly bumped hardcover issued without dust jacket. A clean copy.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Hardback. Condizione: New. Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
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Science of Bakery Products: RSC
Lingua: Inglese
Editore: Royal Society Of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
EUR 21,45
Spedizione EUR 15,67
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,600grams, ISBN:9780854044863.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Rarewaves.com USA, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 38,16
Spedizione gratuita
Spedito da Regno Unito a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloHardback. Condizione: New. Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
-
Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
EUR 36,16
Spedizione EUR 2,27
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 35,76
Spedizione EUR 5,79
Spedito da Regno Unito a U.S.A.Quantità: 15 disponibili
Aggiungi al carrelloPAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Science of Bakery Products (Hardcover)
Lingua: Inglese
Editore: Royal Society of Chemistry, Cambridge, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Prima edizione
Hardcover. Condizione: new. Hardcover. Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 32,97
Spedizione EUR 17,29
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 39,46
Spedizione EUR 13,81
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. In.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 38,76
Spedizione EUR 17,29
Spedito da Regno Unito a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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The Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 39,19
Spedizione EUR 19,07
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Science of Bakery Products (Royal Society of Chemistry Paperbacks)
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 45,52
Spedizione EUR 14,41
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Brand New. 1st edition. 259 pages. 8.75x5.75x0.75 inches. In Stock.
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Edizione InternazionaleTHE SCIENCE OF BAKERY PRODUCTS (HB 2007)
Da: UK BOOKS STORE, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 66,67
Spedizione EUR 6,90
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloCondizione: New. Brand New ! Fast Delivery "International Edition " and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 4-6 Working days .and we do have flat rate for up to 2LB. Extra shipping charges will be requested This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Rarewaves USA United, OSWEGO, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: New. Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
-
The Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
EUR 41,00
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.InhaltsverzeichnisChapter 1: Introduction 1.1: History 1.2: Language and Units 1.3: Food Law 1.3.1:Bre.
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Science of Bakery Products (Hardcover)
Lingua: Inglese
Editore: Royal Society of Chemistry, Cambridge, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: AussieBookSeller, Truganina, VIC, Australia
Valutazione del venditore 5 su 5 stelle
Prima edizione
EUR 73,26
Spedizione EUR 31,75
Spedito da Australia a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: new. Hardcover. Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Science of Bakery Products
Lingua: Inglese
Editore: Royal Society of Chemistry, GB, 2007
ISBN 10: 0854044868 ISBN 13: 9780854044863
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 35,00
Spedizione EUR 74,91
Spedito da Regno Unito a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloHardback. Condizione: New. Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
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EUR 50,89
Spedizione EUR 62,77
Spedito da Germania a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Neuware - Ever wondered why bread rises Or why dough needs to rest From cakes and biscuits to flat breads and loaves, the diversity of products is remarkable as is the chemistry behind these processes. This book explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book also looks at experiments and methods and discusses ideas for the future. This is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry or working in the food industry.
