Paula Figoni How Baking Works Third Edition Wiley Paperback Baking Science
Paula Figoni How Baking Works Third Edition Wiley Paperback Baking Science Condition: Very Good used condition with light shelf wear, bumped corners and minor scuffing to covers; pages appear clean and unmarked Features a comprehensive textbook approach to baking science with illustrations, tables, experiments and review questions Publication Year: 2011 ISBN: 978-0-470-39267-6 (pbk.) Perfect for students, professional bakers, culinary courses, recipe reference or home bakers wanting to understand baking science See photos for close-up of condition
Food Emulsions: Principals, Practices & Techniques 3rd Edition (Hardcover)
Food Emulsions is a comprehensive textbook authored by David Julian McClements, focusing specifically on emulsion technology and applications. Besides the few pages that have pen marks (see picture) it is in great condition and has only minor signs of wear. This hardcover book has 714 pages and is designed for college-level students and professionals in the field of food technology in the area of food emulsion science.
Fennema’s Food Chemistry, Fourth Edition (Food Science And Technology)
You are purchasing a Very Good copy of ‘Fennema’s Food Chemistry, Fourth Edition (Food Science And Technology)’.
Food Science: Fifth Edition (Food Science Text Series) Potter, Norman N.|Hot…
You are purchasing a Very Good copy of ‘Food Science: Fifth Edition (Food Science Text Series)’. Condition Notes: Book is in very good condition. Clean with little to no signs of wear or markings highlights.