Articles liés à Technology of Biscuits, Crackers, and Cookies
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Présentation de l'éditeur :
In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods.
To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of Biscuits, Crackers and Cookies, maintaining its status as the first choice reference book for the biscuit industry. You'll find new information in every section of the book, including new material on nutritional issues and a new chapter covering Total Quality Management and HACCP. A comprehensive account of biscuit manufacturing techniques, this book covers every facet of the industry, from management to manufacturing.
To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of Biscuits, Crackers and Cookies, maintaining its status as the first choice reference book for the biscuit industry. You'll find new information in every section of the book, including new material on nutritional issues and a new chapter covering Total Quality Management and HACCP. A comprehensive account of biscuit manufacturing techniques, this book covers every facet of the industry, from management to manufacturing.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurCRC Press Inc
- Date d'édition2000
- ISBN 10 084930895X
- ISBN 13 9780849308956
- ReliureRelié
- Numéro d'édition3
- Nombre de pages480
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