Bakery Food Manufacture and Quality: Water Control and Effects - Cauvain, Stanley P. (BakeTran) - Books - John Wiley and Sons Ltd - 9781405176132 - August 29, 2008
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Cauvain, Stanley P. (BakeTran)
Bakery Food Manufacture and Quality: Water Control and Effects 2nd edition

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Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability Includes a series of case studies which provide practical examples of various industry scenarios.

304 pages, Illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 29, 2008
ISBN13 9781405176132
Publishers John Wiley and Sons Ltd
Pages 304
Dimensions 182 × 250 × 25 mm   ·   806 g

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