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Baked Products: Science, Technology and Practice

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Books in English / Кухня, питание и напитки / Разное

Baked Products: Science, Technology and Practice

16687.00 руб.*

Stanley P. Cauvain, Linda S. Young

Baked Products: Science, Technology and Practice

Издательство: Wiley-Blackwell
Год издания: 2006
Код ISBN:
Формат:
Страниц: 240
Содержание:
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.



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