Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Bakery Food Manufacture and Quality: Water Control and Effects, Second Edition

Author(s): Stanley P. Cauvain, Linda S. Young

Print ISBN: 9781405176132

Online ISBN: 9781444301083

DOI: 10.1002/9781444301083

Reviews


"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)

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