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Item Details
| Title:
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BAKED PRODUCTS
SCIENCE, TECHNOLOGY AND PRACTICE |
| By: |
Stanley P. Cauvain, Linda S. Young |
| Format: |
Electronic book text |
| List price:
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£198.00 |
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We currently do not stock this item, please contact the publisher directly for
further information.
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| ISBN 10: |
1405171529 |
| ISBN 13: |
9781405171526 |
| Publisher: |
JOHN WILEY AND SONS LTD |
| Pub. date: |
15 April, 2008 |
| Pages: |
240 |
| Synopsis: |
Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry. |
| Publication: |
UK |
| Imprint: |
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd) |
| Returns: |
Non-returnable |
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