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Bakery products science and technolo...

Zhou, Weibiao.

Bakery products science and technology DUP_1

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Bakery products science and technology DUP_1/ [compiled by] Dr Weibiao Zhou ... [et al.].
other author:	Zhou, Weibiao.
Published:	Chichester, West Sussex, UK :John Wiley & Sons Inc., : 2014.,
Description:	1 online resource.
Subject:	Baking. -
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118792001
ISBN:	9781118791936 (Adobe PDF)

Bakery products science and technology DUP_1
Bakery products science and technology DUP_1[electronic resource] /[compiled by] Dr Weibiao Zhou ... [et al.]. - 2nd ed. - Chichester, West Sussex, UK :John Wiley & Sons Inc.,2014. - 1 online resource.

Includes bibliographical references and index.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.

ISBN: 9781118791936 (Adobe PDF)

LCCN: 2014003138Subjects--Topical Terms:

581241
Baking.

LC Class. No.: TX763

Dewey Class. No.: 641.81/5

Bakery products science and technology DUP_1
LDR:01805cam a2200337 i 4500 001 832837
003 OCoLC
005 20151014104803.0
006 m o d
007 cr |||||||||||
008 160127s2014 enk ob 001 0 eng
010 $a 2014003138
020 $a 9781118791936 (Adobe PDF)
020 $a 1118791932 (Adobe PDF)
020 $a 9781118792070 (ePub)
020 $a 1118792076 (ePub)
020 $z 9781119967156 (cloth)
020 $a 9781118792001 (electronic bk.)
020 $a 1118792009 (electronic bk.)
035 $a (OCoLC)869141283 $z (OCoLC)881417281
035 $a ocn869141283
040 $a DLC $b eng $c DLC $d YDX $d N $d DG1 $d CUS $d OCLCF $d YDXCP $d EBLCP $d DEBSZ
050 0 0 $a TX763
082 0 0 $a 641.81/5 $2 23
245 0 0 $a Bakery products science and technology DUP_1 $h [electronic resource] / $c [compiled by] Dr Weibiao Zhou ... [et al.].
250 $a 2nd ed.
260 $a Chichester, West Sussex, UK : $b John Wiley & Sons Inc., $c 2014.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Baking. $3 581241
650 0 $a Baked products. $3 934238
700 1 $a Zhou, Weibiao. $3 1059910
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118792001

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