Bakery food manufacture and quality: water control and effects
Auteur :
Cauvain, Stanley P. / Young, Linda S.
Éditeur :
John Wiley and Sons Ltd
ISBN :
9781405176132
Date de publication :
29 août 2008
Dimensions :
25,2 x 18,0 x 2,0 cm
Poids :
826 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.