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E-book

Bakery Food Manufacture and Quality: Water Controland Effects

Stanley P. Cauvain, Linda S. Young
ISBN: 978-0-470-99932-5
E-book
224 pages
April 2008, Wiley-Blackwell
US $119.99 Purchase This E-book

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* Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals
* Authors from the world-leading center-of-excellence for baking technology ensure modern, relevant and authoritative coverage
* Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability