Bakery products science and technology
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry,...
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| Otros Autores: | , |
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Ames, Iowa :
Blackwell
2006.
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| Edición: | 1st ed |
| Colección: | Industry & trade summary
USITC publication ; 3635 |
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| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009665119406719 |
| Sumario: | While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes:r |
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| Notas: | Description based upon print version of record. |
| Descripción Física: | 1 online resource (589 p.) |
| Formato: | Mode of access: Internet from USITC web site. Address as of 11/22/03: ftp://ftp.usitc.gov/pub/reports/studies/PUB3635.PDF; current access available via PURL. |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781281317759 9786611317751 9780470277553 9780470276327 |
