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Baked Products: Science, Technology and Practice
Stanley P. Cauvain
€ 231.55
FREE Delivery in Ireland
Description for Baked Products: Science, Technology and Practice
Hardcover. Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. . Num Pages: 240 pages, 92 illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 188 x 263 x 19. Weight in Grams: 640.
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.
Product Details
Format
Hardback
Publication date
2006
Publisher
John Wiley and Sons Ltd United Kingdom
Number of pages
240
Condition
New
Number of Pages
244
Place of Publication
Hoboken, United States
ISBN
9781405127028
SKU
V9781405127028
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Stanley P. Cauvain
With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.
Reviews for Baked Products: Science, Technology and Practice
"Taking a fresh new approach to information on baked products this exciting new book looks beyond the perceived notions of how foods from the bakery are categorised to explore the underlying themes that link the products. This book is a valuable practical resource for all food scientists and food technologists within bakery companies, ingredient suppliers and general food research companies." ... Read more