| Business store |
| magicdoor |
| сердце. или sis |
| оценка:4.5 |
| Rate total:2064 |
 другие лоты продавца |
| Состояние товара | : | new |
| Item Rate | : | 0.00 |
| review | : | 0 |
| JanCode | : | 9780023601927 |
| Period start | : | |
| Period end | : | |
| End time | : | - |
| Release date | : | |
| вес | : |
Показать/Скрыть "Вопрос менеджеру"
|
[ ваш заказ * отмена не возможно. товар ]:2 неделя ~4 неделя . доставка ( тот, кто спешит пожалуйста воздержитесь.) | [книга@. информация ]212 страница 211*277mm язык :English страна : America 242g ISBN:9780023601927 | [книга@. содержание ]For courses in Introductory Food Science Food Preparation where chemistry is required and for Experimental Foods.This practical lab manual combines an experimental approach to the study of ingredient function with preparation methods to acquaint the student with a wide variety of quality products. It introduces the use of fat replacers in frozen desserts salad dressings and batters and doughs and includes the use of gums and stabilizers in some products. A wide variety of preparation methods for fruits vegetables and legumes is included. This book is intended to be used as a supplement for Foods and Food Science texts especially Charley and Weaver's latest edition. |
