UID:
edoccha_9961069317202883
Format:
1 online resource (589 p.)
Edition:
1st ed.
ISBN:
1-281-31775-6
,
9786611317751
,
0-470-27755-6
,
0-470-27632-0
Series Statement:
Industry & trade summary 3635
Content:
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
Note:
Description based upon print version of record.
,
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.
,
English
Additional Edition:
ISBN 0-8138-0187-7
Language:
English
Keywords:
Statistics.
