Bakery technology engineering von matz (48 Ergebnisse)

Soft cover. Zustand: New. ISBN:9789388716383.

Zustand: Brand New. New.SoftCover International edition. Different ISBN and Cover image but contents are same as US edition.Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Zustand: New. pp. viii + 853 Figures.

Zustand: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.…

N.A. Zustand: New. ISBN:9788123904818,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Zustand: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

N.A. Zustand: New. ISBN:9789388716390.

Zustand: very good. Westport: AVI, 1972, 2nd. edition. Orig. cloth binding, 598 pp. Index. Illustrated. Condition : very good copy. ISBN 9780870551093. Keywords : .

Zustand: New.

Zustand: New.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Zustand: Very Good. First edition hard back binding in publisher's original blue cloth covers, gilt title and author lettering to the pale blue block of the spine, hand tooled front cover. 8vo. 9½'' x 6¼''. Contains 669 printed pages of text with monochrome graphs, tables, diagrams and photographs throughout. Light sun fading to the spine, sun yellowing to the top edge, one small dark mark to the lower page corners and in Very Good clean condition, no dust wrapper. Member of the P.B.F.A. FOOD [Desserts & Pâtisserie].…

Zustand: New.

Zustand: New.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Zustand: very good. Westport : AVI Publishing Company , 1960. Orig. cloth binding. xviii,669 pp. 24 cm. Condition : very good copy. Keywords : .

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In poor condition, suitable as a reading copy. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1200grams, ISBN:0870551094.…

Zustand: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In poor condition, suitable as a reading copy. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1200grams, ISBN:0870551094.…

Hardback. Zustand: New. 3rd ed.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New.

Zustand: New.

Decorative Cloth. Zustand: Good. Zustand des Schutzumschlags: Issued without jacket. 3rd edition. 3rd edition. Text clean & bright; binding tight; minimal shelf wear to covers. Appears unused--nearly new. 853pp. Illustrated. "A series of chapters on bakery ingredients is followed by twelve chapters about formulas and processes, and after that, by several chapters on equipment and engineering. There is also a chapter on staling and spoiling reactions and means of preventing or delaying them, and a chapter on sanitation and safety. This is a standard reference work in the bakery field.…

Buch. Zustand: Neu. Neuware.

Taschenbuch. Zustand: Neu. Neuware - This third edition is completely revised and updated to address the new advances in bakery technology and engineering. The book begins with a lengthy discussion of the materials of baking, as the properties of ingredients are inextricably linked with the processing responses of doughs and batters and with the quality of the finished products. It discusses formulae and procedures, equipment and organizing, and managing technical functions. New ingredients, such as fat and sugar substitutes, are included along with the equipment for new technologies, and quality control/quality assessment.…

Zustand: New.