Confectionery Science and Technology - 7 Angebote vergleichen
| Preise | 2017 | 2018 | 2019 | 2020 |
|---|---|---|---|---|
| Schnitt | Fr. 95.46 (€ 97.49)¹ | Fr. 104.76 (€ 106.99)¹ | Fr. 85.61 (€ 87.43)¹ | Fr. 92.33 (€ 94.29)¹ |
| Nachfrage |
1
Confectionery Science and Technology
DE HC NWISBN: 9783319617404 bzw. 3319617400, in Deutsch, Springer Shop, gebundenes Buch, neu.
Lieferung aus: Deutschland, Lagernd.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. Hard cover.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products. Hard cover.
2
Confectionery Science and Technology
DE HC NWISBN: 9783319617404 bzw. 3319617400, in Deutsch, Springer-Verlag Gmbh, gebundenes Buch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Confectionery Science and Technology: This book examines both the primary ingredients and the processing technology for making candies. In the first two sections, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The third and fourth sections explore the processing steps for each of the major confectionary groups. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Practical tips and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionary Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionary products. Englisch, Buch.
Confectionery Science and Technology: This book examines both the primary ingredients and the processing technology for making candies. In the first two sections, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The third and fourth sections explore the processing steps for each of the major confectionary groups. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Practical tips and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionary Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionary products. Englisch, Buch.
3
Confectionery Science and Technology
DE NWISBN: 9783319617404 bzw. 3319617400, in Deutsch, neu.
Lieferung aus: Vereinigtes Königreich Grossbritannien und Nordirland, Lieferzeit: 11 Tage.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
4
Symbolbild
Confectionery Science and Technology (2017)
EN HC NW FEISBN: 9783319617404 bzw. 3319617400, in Englisch, Springer, gebundenes Buch, neu, Erstausgabe.
Lieferung aus: Deutschland, Noch nicht erschienen. Versandkostenfrei.
Von Händler/Antiquariat, Amazon.de.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Von Händler/Antiquariat, Amazon.de.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
5
Confectionery Science and Technology (2017)
~EN HC NWISBN: 9783319617404 bzw. 3319617400, vermutlich in Englisch, gebundenes Buch, neu.
Lieferung aus: Deutschland, Next Day, Versandkostenfrei.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
6
Confectionery Science and Technology
DE HC NWISBN: 9783319617404 bzw. 3319617400, in Deutsch, Springer International Publishing, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, Lagernd, zzgl. Versandkosten.
Confectionery-Science-and-Technology~~Richard-W-Hartel, Confectionery Science and Technology, Hardcover.
Confectionery-Science-and-Technology~~Richard-W-Hartel, Confectionery Science and Technology, Hardcover.
7
Confectionery Science and Technology - 9783319617404 DHL-Versand
DE NWISBN: 9783319617404 bzw. 3319617400, in Deutsch, neu.
Lieferung aus: Deutschland, Lieferart: Free, Lieferung: Weltweit, Artikelstandort: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, buch24-de - Buch24-de Versand.
Festpreisangebot.
Von Händler/Antiquariat, buch24-de - Buch24-de Versand.
Festpreisangebot.
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