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Advances in Baking Technology
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 50.80
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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PF. Condition: New.
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Advances in Baking Technology
Language: English
Published by Aspen Publishers Inc.,U.S., 1992
ISBN 10: 0751400556 ISBN 13: 9780751400557
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. Num Pages: 408 pages, 66 black & white illustrations, biography. BIC Classification: MBNH3; TDCT; TTVC. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 235 x 155 x 22. Weight in Grams: 644. . 1992. Softcover reprint of the original 1st ed. 1993. Paperback. . . . .
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Condition: New. pp. 428.
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Advances in Baking Technology
Language: English
Published by Blackie Academic & Professional, Glasgow, United Kingdom, 1993
ISBN 10: 0751400556 ISBN 13: 9780751400557
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Creasing and rubbing to head of dj, with 0.5cm tear at head of spine back hinge. 408 pages. Now in protective plastic overwrap. (8C).
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Advances in Baking Technology
Language: English
Published by Aspen Publishers Inc.,U.S., 1992
ISBN 10: 0751400556 ISBN 13: 9780751400557
Condition: New. Num Pages: 408 pages, 66 black & white illustrations, biography. BIC Classification: MBNH3; TDCT; TTVC. Category: (P) Professional & Vocational; (XV) Technical / Manuals. Dimension: 235 x 155 x 22. Weight in Grams: 644. . 1992. Softcover reprint of the original 1st ed. 1993. Paperback. . . . . Books ship from the US and Ireland.
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Paperback. Condition: Brand New. reprint edition. 424 pages. 9.25x6.10x0.97 inches. In Stock.
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paperback. Condition: New. In shrink wrap. Looks like an interesting title!
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Advances in Baking Technology
Language: English
Published by Springer, Springer US, 1992
ISBN 10: 0751400556 ISBN 13: 9780751400557
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions.
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Advances in Baking Technology
Language: English
Published by Springer, Springer Jan 1992, 1992
ISBN 10: 0751400556 ISBN 13: 9780751400557
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions. 428 pp. Englisch.
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Condition: New. Print on Demand pp. 428 49:B&W 6.14 x 9.21 in or 234 x 156 mm (Royal 8vo) Perfect Bound on White w/Gloss Lam.
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Condition: New. PRINT ON DEMAND pp. 428.
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
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Advances in Baking Technology
Language: English
Published by Springer, Springer Jan 1992, 1992
ISBN 10: 0751400556 ISBN 13: 9780751400557
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 428 pp. Englisch.
