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Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition

Stanley P. Cauvain, Linda S. Young
ISBN: 978-1-4051-7613-2
Hardcover
304 pages
September 2008, Wiley-Blackwell
US $228.95 Add to Cart

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Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition (140517613X) cover image
Other Available Formats: E-book

"This is a must-have book ... .All the references, including the superb index, are published. The photographs are excellent and clearly emphasise the subject detail." (Food and Beverage Reporter, October 2008)

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Bakery Food Manufacture and Quality: Water Control and Effects, 2nd Edition (US $228.95)

-and- Baked Products: Science, Technology and Practice (US $240.00)

Total List Price: US $468.95
Discounted Price: US $351.71 (Save: US $117.24)

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