Articles liés à The Science of Sugar Confectionery
Synopsis
This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.
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The Science of Sugar Confectionery: 23 (RSC Paperbacks)
Vendeur : Bahamut Media, Reading, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 6545-9780854045938
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EUR 3,42
Expédition à EUR 8,15
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Expédition depuis Royaume-Uni vers Etats-Unis
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Science of Sugar Confectionery: 23 (RSC Paperbacks)
Edité par
Royal Society of Chemistry, 2000
ISBN 10 : 0854045937
ISBN 13 : 9780854045938
Ancien ou d'occasion
Paperback
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR005364407
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EUR 25,01
Expédition à EUR 6,54
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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The Science of Sugar Confectionery: 23 (RSC Paperbacks)
Vendeur : AwesomeBooks, Wallingford, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. The Science of Sugar Confectionery: 23 (RSC Paperbacks) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 7719-9780854045938
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EUR 26,87
Expédition à EUR 4,81
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Expédition depuis Royaume-Uni vers Etats-Unis
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The Science of Sugar Confectionery
Edité par
Royal Society of Chemistry, The, 2000
ISBN 10 : 0854045937
ISBN 13 : 9780854045938
Ancien ou d'occasion
Paperback
Vendeur : Barclay Books, York, WA, Australie
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar confectionery industry is used to provide a thorough and accessible account of the field. Written so the reader needs no more than a rudimentary level of chemistry, this book covers the basic definitions, commonly used and new ingredients in the industry. It then discusses the various types of sugar confectionery including "sugar glasses" (boiled sweets), "grained sugar products" (fondants), toffees and fudges, "hydrocolloids" (gums, pastilles and jellies) and concludes with a new chapter on future outlooks. Featuring expanded coverage of special dietary needs, covering topics such as vegetarianism and veganism, religious requirements and supplemented products, this new edition reflects current and evolving needs in the sugar confectionery field. 2000. First edition. A fine, as new, copy. N° de réf. du vendeur 13925266
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EUR 25,45
Expédition à EUR 28,17
Expédition depuis Australie vers Etats-Unis
Expédition depuis Australie vers Etats-Unis
Quantité disponible : 1 disponible(s)