Handbook of Food Manufacture (Abridged, Paperback, Abridged edition)

CONTENTS - PREFACE - I. MILK AND MILK PRODUCTS - II. CACAO, CHOCOLATE PRODUCTS, COFFEE, AND TEA - III. CANNED FRUITS, VEGETABLES, SOUPS, AND DRIED FRUIT - IV. FOUNTAIN SUPPLIES, CRUSHED FRUITS, FLAVOR COMPOUNDS, FOOD COLORS, BEVERAGE PREPARATIONS - V. GELATIN AND PUDDING DESSERTS - VI. BAKERY PRODUCTS, FOOD SPECIALTIES AND PREPARED CAKE FLOURS - VII. BAKERS' PIE FILLINGS - VIII. BAKING POWDERS - IX. MAYONNAISE, SAUCES AND CONDIMENTS - X. ANALYSES AND TESTS - APPENDIX - WEIGHTS AND MEASURES -

General

Imprint:	Chemical Publishing Co Inc.,U.S.
Country of origin:	United States
Release date:	October 1938
First published:	October 1938
Authors:	F Fiene • Saul Blumenthal
Dimensions:	229 x 152 x 11mm (L x W x T)
Format:	Paperback - Trade
Pages:	214
Edition:	Abridged edition
ISBN-13:	978-0-8206-0153-3
Categories:	Books > Health, Home & Family > Cookery / food & drink etc > General cookery > General Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Food & Drink > General cookery > General
LSN:	0-8206-0153-5
Barcode:	9780820601533

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