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Technology of biscuits, crackers, and cookies

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In the ten years since the publication of Technology of Biscuits, Crackers and Cookies, Second Edition, the pace of change witnessed by the food industry more than justifies this fully updated and revised version. In addition to the increased importance of safety and quality issues, consumers have also increased demand for innovative and nutritionally valuable foods.
To help you to meet these demands, author Duncan Manley has completely revised and updated Technology of Biscuits, Crackers and Cookies, maintaining its status as the first choice reference book for the biscuit industry. You'll find new information in every section of the book, including new material on nutritional issues and a new chapter covering Total Quality Management and HACCP. A comprehensive account of biscuit manufacturing techniques, this book covers every facet of the industry, from management to manufacturing.

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Availability

Detail Information

Series Title

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Call Number

[ITP-LIB-322]

Publisher

flu : CRC Press/Woodhead Pub.., 2000

Collation

xxvii, 499 p. : ill. ; 26 cm.

Language

English

ISBN/ISSN

084930895X

Classification

TX769 .M325 2000

Content Type

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Media Type

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Carrier Type

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Edition

3rd ed.

Subject(s)

Biscuits
Crackers
Cookies

Specific Detail Info

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Statement of Responsibility

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Other version/related

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