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More baking problems solved /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Oxford :
CRC Press ; Woodhead Pub.,
�2009.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn488588197 | ||
| 003 | OCoLC | ||
| 005 | 20231117032841.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 091214s2009 flua ob 001 0 eng d | ||
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| 019 | |a 551954063 |a 869282180 |a 1058104322 |a 1087340646 | ||
| 020 | |a 9781615831111 |q (electronic bk.) | ||
| 020 | |a 1615831118 |q (electronic bk.) | ||
| 020 | |a 9781845697204 |q (electronic bk.) | ||
| 020 | |a 1845697200 |q (electronic bk.) | ||
| 020 | |a 1845693825 |q (electronic bk.) | ||
| 020 | |a 9781845693824 |q (electronic bk.) | ||
| 020 | |z 9781439801086 | ||
| 020 | |z 1439801088 | ||
| 035 | |a (OCoLC)488588197 |z (OCoLC)551954063 |z (OCoLC)869282180 |z (OCoLC)1058104322 |z (OCoLC)1087340646 | ||
| 050 | 4 | |a TX763 |b .C38 2009eb | |
| 070 | |a TX763 |b .C382 2009 | ||
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.71 |2 22 |
| 100 | 1 | |a Cauvain, Stanley P. | |
| 245 | 1 | 0 | |a More baking problems solved / |c Stanley P. Cauvain and Linda S. Young. |
| 260 | |a Boca Raton : |b CRC Press ; |a Oxford : |b Woodhead Pub., |c �2009. | ||
| 300 | |a 1 online resource (xx, 232 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references (pages 31-32) and index. | ||
| 588 | 0 | |a Print version record. | |
| 520 | 8 | |a Annotation |b When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many baking problems are more easily identified. The companion volume to the popular Baking problems solved, More baking problems solved contains an updated guide to problem solving and the answers to further frequently asked questions Once again arranged in a practical question-and-answer format, it will enable busy bakery professionals to understand causes of their problems and implement solutions. Written by two leading experts and based on a wealth of practical experience, More baking problems solved will be invaluable to all bakery professionals, bakery students, food technologists and product developers. | |
| 650 | 0 | |a Baking. | |
| 650 | 6 | |a Cuisson au four. |0 (CaQQLa)201-0020774 | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Baking |2 fast |0 (OCoLC)fst00825632 | |
| 700 | 1 | |a Young, Linda S. | |
| 776 | 0 | 8 | |i Print version: |a Cauvain, Stanley P. |t More baking problems solved. |d Boca Raton : CRC Press ; Oxford : Woodhead Pub., �2009 |z 9781439801086 |w (OCoLC)244418629 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845693824 |z Texto completo |