Bakery Food Manufacture and Quality Water Control and Effects |
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| Author:
| Cauvain, Stanley P.
Young, Linda S. |
| ISBN: | 978-1-4443-0108-3 |
| Publication Date: | Feb 2009 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Blackwell |
| Book Format: | Digital online |
| List Price: | USD $271.95 |
Book Description:
|
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.
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.