Baked Products: Science, Technology and Practice - 6 Angebote vergleichen

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 24 hours.
Von Händler/Antiquariat, bkbooks8109.
This book, first published in 2006, collects land use laws from countries on each continent that attempt to achieve sustainable development. Due to the startling evidence of global deterioriation and the long-term trends in land use, the Johannesburg Declaration on Sustainable Development was signed in 2002. In the laws collected in this volume, the reader can witness the evolution of national legal systems as they respond to the challenge of sustainable development. This volume illuminates the great flexibility and power of the law as a vehicle for change. Laws contained in this compendium are mechanisms competent to address society's problems; they provide strategies that are appropriate to the culture and place of their origin. This book provides evidence that laws and law reform are being used to create strategies that address a worldwide priority: the clear need to effectively use and preserve the land and its natural resources. Hardcover, Label: Cambridge University Press, Cambridge University Press, Produktgruppe: Book, Publiziert: 2006-04-24, Studio: Cambridge University Press, Verkaufsrang: 9644550.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, AussieBookShelf.
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Authors from around the world have contributed chapters on the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking, and showing how it is used to make fermented products around the world. Hardcover, Ausgabe: 1, Label: Springer, Springer, Produktgruppe: Book, Publiziert: 1998-08-31, Studio: Springer, Verkaufsrang: 11531023.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Pennsylvania Book Depot.
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Authors from around the world have contributed chapters on the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking, and showing how it is used to make fermented products around the world. Hardcover, Ausgabe: 1, Label: Springer, Springer, Produktgruppe: Book, Publiziert: 1998-08-31, Studio: Springer, Verkaufsrang: 11531023.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, AussieBookShelf.
This practical, comprehensive guide illuminates all aspects of breadmaking to give bakers, scientists, technologists and students a thorough understanding of the many new developments shaping the industry. This book bridges the gap between scientific and practical accounts by providing technical coverage of the complex processes that link together to make bread and fermented products. Authors from around the world have contributed chapters on the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. Emphasis is on exploring the contributions of individual components and processing stages to final bread quality, reviewing the current state of technical knowledge on breadmaking, and showing how it is used to make fermented products around the world. Hardcover, Ausgabe: 1, Label: Springer, Springer, Produktgruppe: Book, Publiziert: 1998-08-31, Studio: Springer, Verkaufsrang: 11634079.

Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, ebook for download, Free shipping.
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Lieferung aus: Vereinigte Staaten von Amerika, Nicht lagernd, zzgl. Versandkosten.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen