Bakery technology and engineering. 3rd ed.
1992
Matz S.A.
Discusses bakery ingredients, formulas and processes, and equipment and engineering. The final chapters deal with stalling spoiling reactions and means of preventing or delaying them; computer applications in the bakery; and sanitation and safety. Directed to cereal chemists, bakery engineers, food technologists, and others.
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书目信息
语言
英语
注释
ill. bibliographical ref. and index. "An AVI book.". AVAILABILITY: US (DNAL TX763.M333 1992).
ISBN
04-423-08558
类型
Journal Article; Bibliography
团体作者
Universidad Autonoma Chapingo (Mexico). Departamento de Ingenieria Agroindustrial.
2012-11-15
AGRIS AP
