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wyszukanych pozycji: 15
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Equipment for Bakers
ISBN: 9780942849271 / Angielski / Miękka / 1988 / 492 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
239,72 zł |
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Cereal Technology
ISBN: 9780942849226 / Angielski / Miękka / 1999 / 400 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
92,95 zł |
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Technology of Food Product Development
ISBN: 9780942849295 / Angielski / Miękka / 1994 / 324 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
337,55 zł |
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Water in Foods
ISBN: 9780942849240 / Angielski / Miękka / 1996 / 284 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
92,95 zł |
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Cookie and Cracker Technology
ISBN: 9780442308926 / Angielski / Twarda / 1993 / 404 str. Termin realizacji zamówienia: ok. 20 dni roboczych. This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.
This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technic...
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cena:
586,33 zł |
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Glossary of Milling and Baking Terms
ISBN: 9780942849264 / Angielski / Miękka / 1993 / 128 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
141,88 zł |
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Cereal Science
ISBN: 9780942849219 / Angielski / Miękka / 1999 / 248 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
92,95 zł |
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Formulating and Processing Dietetic Foods
ISBN: 9780942849288 / Angielski / Miękka / 1996 / 324 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
386,48 zł |
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Food Texture
ISBN: 9780942849233 / Angielski / Miękka / 1990 / 296 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
92,95 zł |
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Chemistry and Technology of Cereals as Food and Feed
ISBN: 9780442308308 / Angielski / Twarda / 1991 / 752 str. Termin realizacji zamówienia: ok. 20 dni roboczych. This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals,...
This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the bot...
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cena:
781,79 zł |
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Bakery Technology and Engineering
ISBN: 9780942849301 / Angielski / Miękka / 1999 / 740 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
545,78 zł |
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Glossary of Cereal Science and Technology
ISBN: 9780942849257 / Angielski / Miękka / 1995 / 228 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
166,33 zł |
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Bakery Technology and Engineering
ISBN: 9780942849202 / Angielski / Miękka / 1999 / 740 str. Termin realizacji zamówienia: ok. 13-18 dni roboczych (Dostawa przed świętami) |
cena:
484,32 zł |
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Snack Food Technology
ISBN: 9789401097802 / Angielski / Miękka / 2012 / 415 str. Termin realizacji zamówienia: ok. 20 dni roboczych. This book fills a need for a technological guide in a field that has experi- enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona- bly detailed...
This book fills a need for a technological guide in a field that has experi- enced an almost explosive increase in the last two decades. No other book...
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cena:
508,15 zł |
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Bakery Technology and Engineering
ISBN: 9780442308551 / Angielski / Twarda / 1991 / 854 str. Termin realizacji zamówienia: ok. 20 dni roboczych. 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.
This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy ...
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cena:
781,79 zł |
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