Bakery Technology and Engineering
(Sprache: Englisch)
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. It discusses formulae and procedures, equipment and organizing, and managing technical functions.
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Klappentext zu „Bakery Technology and Engineering “
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. It discusses formulae and procedures, equipment and organizing, and managing technical functions.
Inhaltsverzeichnis zu „Bakery Technology and Engineering “
The materials of baking. Formulas and procedures. Principles and examples. Equipment. Organizing and managing the technical functions.
Bibliographische Angaben
- Autor: Samuel A. Matz
- 1991, 3rd ed., 854 Seiten, Maße: 16 x 24,1 cm, Gebunden, Englisch
- Verlag: Springer
- ISBN-10: 0442308558
- ISBN-13: 9780442308551
- Erscheinungsdatum: 31.01.1991
Sprache:
Englisch
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