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The Chorleywood Bread Process - Cauvain, Cauvain P.; Cauvain, Stanley P.
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Cauvain, Cauvain P.; Cauvain, Stanley P.:
The Chorleywood Bread Process - edition reliée, livre de poche

2006, ISBN: 0849391318, Lieferbar binnen 4-6 Wochen Frais d'envoiVersandkostenfrei innerhalb der BRD

ID: 9780849391316

Internationaler Buchtitel. In englischer Sprache. Verlag: CRC PR INC, 178 Seiten, [GR: 14520 - HC/Ernährungswissenschaft/Lebensmittelkunde], [SW: - Technology & Industrial Arts], Gebunden, Klappentext: The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making. The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making.

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The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making.

Informations détaillées sur le livre - The Chorleywood Bread Process


EAN (ISBN-13): 9780849391316
ISBN (ISBN-10): 0849391318
Version reliée
Date de parution: 2006
Editeur: CRC PR INC
178 Pages
Langue: eng/Englisch

Livre dans la base de données depuis 22.04.2007 01:15:29
Livre trouvé récemment le 09.03.2009 12:19:52
ISBN/EAN: 9780849391316

ISBN - Autres types d'écriture:
0-8493-9131-8, 978-0-8493-9131-6


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