Bakery Food Manufacture and Quality: Water Control and Effects, 2nd EditionISBN: 978-1-4051-7613-2
Hardcover
304 pages
September 2008, Wiley-Blackwell
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- 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
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