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Description du livre Hardcover. Etat : new. New Copy. Customer Service Guaranteed. N° de réf. du vendeur think0442002971
Description du livre Hardcover. Etat : new. New. N° de réf. du vendeur Wizard0442002971
Description du livre Etat : New. New. In shrink wrap. Looks like an interesting title! 1.53. N° de réf. du vendeur Q-0442002971
Description du livre Hardcover. Etat : new. N° de réf. du vendeur 9780442002978
Description du livre Etat : New. N° de réf. du vendeur ABLIING23Feb2215580211536
Description du livre Etat : New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. N° de réf. du vendeur ria9780442002978_lsuk
Description du livre Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects. 348 pp. Englisch. N° de réf. du vendeur 9780442002978
Description du livre Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. InhaltsverzeichnisHistory of cane and beet sugar. Manufacturing sugar from sugar cane and sugar beets. Sugar products. Properties of sugar. Flavor of sugar. The sweetness of sugar. Sugar in the body. Sugar in confectionery. Sugar in baki. N° de réf. du vendeur 5916478
Description du livre Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects. N° de réf. du vendeur 9780442002978