Baked Products by S. P. Cauvain
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Baked Products
By S. P. Cauvain

Baked Products

Science, Technology and Practice

By (author) See other recent books by S. P. Cauvain See other recent books by Linda S. Young
Format: Hardback

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Baked Products by S. P. Cauvain

Book Description

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.

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Book Details

ISBN: 9781405127028
ISBN-10: 1405127023
Format: Hardback
(256mm x 186mm x 20mm)
Pages: 240
Imprint: Blackwell Publishing Ltd
Publisher: John Wiley and Sons Ltd
Publish Date: 11-Sep-2006
Country of Publication: United Kingdom

Books By Author S. P. Cauvain

Bakery Food Manufacture and Quality by S. P. Cauvain Bakery Food Manufacture and Quality, Hardback (August 2008)

Highly practical - ideal for food technologists new to the industry, or as a reference source for experienced professionals Emphasis on shelf-life, organoleptic quality control, and determination of water activity and availability Includes a series of case studies which provide practical examples of various industry scenarios.

» View all books by S. P. Cauvain

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Author Biography - S. P. Cauvain

With a combined experience of 65 years in the baking industry with commercial and research companies Stan Cauvain and Linda Young are recognised international experts in the science and technology of baked products. They are now Directors and Vice Presidents of the consultancy company BakeTran, Stanley with responsibility for Research and Development and Linda for Knowledge Systemization and Training.

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