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Bakery products science and technolo...

Zhou, Weibiao.

Bakery products science and technology[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	641.81/5
書名/作者:	Bakery products science and technology/ [compiled by] Dr Weibiao Zhou ... [et al.].
其他作者:	Zhou, Weibiao.
出版者:	Chichester, West Sussex, UK : : John Wiley & Sons Inc.,, 2014.
面頁冊數:	1 online resource.
標題:	Baking.
標題:	Baked products.
ISBN:	9781118791936 (Adobe PDF)
ISBN:	1118791932 (Adobe PDF)
ISBN:	9781118792070 (ePub)
ISBN:	1118792076 (ePub)
ISBN:	9781118792001 (electronic bk.)
ISBN:	1118792009 (electronic bk.)
書目註:	Includes bibliographical references and index.
摘要、提要註:	Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118792001

Bakery products science and technology[electronic resource] /
Bakery products science and technology[electronic resource] /[compiled by] Dr Weibiao Zhou ... [et al.]. - 2nd ed. - Chichester, West Sussex, UK :John Wiley & Sons Inc.,2014. - 1 online resource.

Includes bibliographical references and index.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.

ISBN: 9781118791936 (Adobe PDF)

LCCN: 2014003138Subjects--Topical Terms:

350007
Baking.

LC Class. No.: TX763

Dewey Class. No.: 641.81/5

Bakery products science and technology[electronic resource] /
LDR:01799cam a2200337 i 4500 001 437634
003 OCoLC
005 20151014104803.0
006 m o d
007 cr |||||||||||
008 160125s2014 enk ob 001 0 eng
010 $a 2014003138
020 $a 9781118791936 (Adobe PDF)
020 $a 1118791932 (Adobe PDF)
020 $a 9781118792070 (ePub)
020 $a 1118792076 (ePub)
020 $z 9781119967156 (cloth)
020 $a 9781118792001 (electronic bk.)
020 $a 1118792009 (electronic bk.)
035 $a (OCoLC)869141283 $z (OCoLC)881417281
035 $a ocn869141283
040 $a DLC $b eng $c DLC $d YDX $d N $d DG1 $d CUS $d OCLCF $d YDXCP $d EBLCP $d DEBSZ
050 0 0 $a TX763
082 0 0 $a 641.81/5 $2 23
245 0 0 $a Bakery products science and technology $h [electronic resource] / $c [compiled by] Dr Weibiao Zhou ... [et al.].
250 $a 2nd ed.
260 $a Chichester, West Sussex, UK : $b John Wiley & Sons Inc., $c 2014.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
520 $a Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and consumers, relatively few professional publications exist that cover the science and technology of baking. In this book, professionals from industry, government and academia contribute their perspectives on the state of industrial baking today. The second edition of this successful and comprehensiv.
588 $a Description based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $a Baking. $3 350007
650 0 $a Baked products. $3 350006
700 1 $a Zhou, Weibiao. $3 624369
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118792001

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