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Kleinster Preis: 219.95 EUR, größter Preis: 219.95 EUR, Mittelwert: 219.95 EUR
The Chorleywood Bread Process - Cauvain, Cauvain P.; Cauvain, Stanley P.
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Cauvain, Cauvain P.; Cauvain, Stanley P.:

The Chorleywood Bread Process - gebunden oder broschiert

2006, ISBN: 0849391318, Lieferbar binnen 4-6 Wochen Versandkosten:Versandkostenfrei innerhalb der BRD

ID: 9780849391316

Internationaler Buchtitel. In englischer Sprache. Verlag: CRC PR INC, 178 Seiten, [GR: 14520 - HC/Ernährungswissenschaft/Lebensmittelkunde], [SW: - Technology & Industrial Arts], Gebunden, Klappentext: The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making. The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making.

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Autor:

Cauvain, Cauvain P.; Cauvain, Stanley P.

Titel:

The Chorleywood Bread Process

ISBN-Nummer:

0849391318

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process, and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world's leading experts on the process, this important book explains its underlying principles and ways of maximizing its potential in producing a wide range of baked products. The Chorleywood Bread Process will be a standard work for all bakers around the world wishing to maximize the potential of the process, and for scientists, technologists, and students wanting a better understanding of the process and its place in commercial bread making.

Detailangaben zum Buch - The Chorleywood Bread Process


EAN (ISBN-13): 9780849391316
ISBN (ISBN-10): 0849391318
Gebundene Ausgabe
Erscheinungsjahr: 2006
Herausgeber: CRC PR INC
178 Seiten
Sprache: eng/Englisch

Buch in der Datenbank seit 22.04.2007 01:15:29
Buch zuletzt gefunden am 09.03.2009 12:19:52
ISBN/EAN: 0849391318

ISBN - alternative Schreibweisen:
0-8493-9131-8, 978-0-8493-9131-6

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