Baking problems solved:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Duxford [u.a.]
Woodhead Publishing Elsevier
2017
|
| Ausgabe: | Second edition |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | FFW01 Volltext |
| Beschreibung: | 1 Online-Ressource (lvii, 513 pages) Illustrationen |
| ISBN: | 9780081007686 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV044305597 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 170510s2017 |||| o||u| ||||||eng d | ||
| 020 | |a 9780081007686 |c electronic bk. |9 978-0-08-100768-6 | ||
| 035 | |a (OCoLC)992471333 | ||
| 035 | |a (DE-599)BVBBV044305597 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1028 | ||
| 082 | 0 | |a 641.8/15 |2 21 | |
| 100 | 1 | |a Cauvain, Stanley P. |d 1945- |e Verfasser |0 (DE-588)1183960824 |4 aut | |
| 245 | 1 | 0 | |a Baking problems solved |c Stanley P. Cauvain |
| 250 | |a Second edition | ||
| 264 | 1 | |a Duxford [u.a.] |b Woodhead Publishing Elsevier |c 2017 | |
| 300 | |a 1 Online-Ressource (lvii, 513 pages) |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 340 | |a Online-Ressource | ||
| 490 | 0 | |a Woodhead Publishing in food science and technology | |
| 505 | 8 | |a Includes bibliographical references and index | |
| 505 | 8 | |a When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts | |
| 650 | 4 | |a Panes | |
| 650 | 4 | |a Productos horneados | |
| 650 | 7 | |a COOKING / Courses & Dishes / Bread |2 bisacsh | |
| 650 | 7 | |a Baking |2 fast | |
| 650 | 4 | |a Baking | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druckausgabe |z 978-0-08-100765-5 |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780081007655 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-33-ABS | ||
| 940 | 1 | |q ZDB-33-ABS17 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029709368 | ||
| 966 | e | |u http://www.sciencedirect.com/science/book/9780081007655 |l FFW01 |p ZDB-33-ABS |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804177513829629952 |
|---|---|
| any_adam_object | |
| author | Cauvain, Stanley P. 1945- |
| author_GND | (DE-588)1183960824 |
| author_facet | Cauvain, Stanley P. 1945- |
| author_role | aut |
| author_sort | Cauvain, Stanley P. 1945- |
| author_variant | s p c sp spc |
| building | Verbundindex |
| bvnumber | BV044305597 |
| collection | ZDB-33-ABS |
| contents | Includes bibliographical references and index When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts |
| ctrlnum | (OCoLC)992471333 (DE-599)BVBBV044305597 |
| dewey-full | 641.8/15 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.8/15 |
| dewey-search | 641.8/15 |
| dewey-sort | 3641.8 215 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Second edition |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02634nmm a2200445zc 4500</leader><controlfield tag="001">BV044305597</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">170510s2017 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780081007686</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-08-100768-6</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)992471333</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044305597</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1028</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.8/15</subfield><subfield code="2">21</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Cauvain, Stanley P.</subfield><subfield code="d">1945-</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)1183960824</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Baking problems solved</subfield><subfield code="c">Stanley P. Cauvain</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Second edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Duxford [u.a.]</subfield><subfield code="b">Woodhead Publishing Elsevier</subfield><subfield code="c">2017</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (lvii, 513 pages)</subfield><subfield code="b">Illustrationen</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="340" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science and technology</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Panes</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Productos horneados</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">COOKING / Courses & Dishes / Bread</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Baking</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Baking</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druckausgabe</subfield><subfield code="z">978-0-08-100765-5</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780081007655</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ABS</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">ZDB-33-ABS17</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029709368</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780081007655</subfield><subfield code="l">FFW01</subfield><subfield code="p">ZDB-33-ABS</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV044305597 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:49:17Z |
| institution | BVB |
| isbn | 9780081007686 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029709368 |
| oclc_num | 992471333 |
| open_access_boolean | |
| owner | DE-1028 |
| owner_facet | DE-1028 |
| physical | 1 Online-Ressource (lvii, 513 pages) Illustrationen |
| psigel | ZDB-33-ABS ZDB-33-ABS17 |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Woodhead Publishing Elsevier |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Cauvain, Stanley P. 1945- Verfasser (DE-588)1183960824 aut Baking problems solved Stanley P. Cauvain Second edition Duxford [u.a.] Woodhead Publishing Elsevier 2017 1 Online-Ressource (lvii, 513 pages) Illustrationen txt rdacontent c rdamedia cr rdacarrier Online-Ressource Woodhead Publishing in food science and technology Includes bibliographical references and index When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts Panes Productos horneados COOKING / Courses & Dishes / Bread bisacsh Baking fast Baking Erscheint auch als Druckausgabe 978-0-08-100765-5 http://www.sciencedirect.com/science/book/9780081007655 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Cauvain, Stanley P. 1945- Baking problems solved Includes bibliographical references and index When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of 'experts'. However, with a methodical approach, keen observation and a suitable reference book then the answers to many bakery problems are straightforward. Baking problems solved is designed to help the busy bakery professional find the information they need quickly. It also enables them to understand the causes and implement solutions. It is arranged in a practical question-and-answer format, with over 200 frequently asked questions. Individual chapters consider the essential raw materials and the main types of bakery products. This book is of invaluable use to all bakery professionals, bakery students, food technologists and product developers. Provides immediate solutions to the most frequently encountered problems in bakingEasy to use and invaluable guidance on improving production and quality in bakery productsWritten by award winning internationally renowned experts Panes Productos horneados COOKING / Courses & Dishes / Bread bisacsh Baking fast Baking |
| title | Baking problems solved |
| title_auth | Baking problems solved |
| title_exact_search | Baking problems solved |
| title_full | Baking problems solved Stanley P. Cauvain |
| title_fullStr | Baking problems solved Stanley P. Cauvain |
| title_full_unstemmed | Baking problems solved Stanley P. Cauvain |
| title_short | Baking problems solved |
| title_sort | baking problems solved |
| topic | Panes Productos horneados COOKING / Courses & Dishes / Bread bisacsh Baking fast Baking |
| topic_facet | Panes Productos horneados COOKING / Courses & Dishes / Bread Baking |
| url | http://www.sciencedirect.com/science/book/9780081007655 |
| work_keys_str_mv | AT cauvainstanleyp bakingproblemssolved |