Batters and Breadings in Food Processing
Released: May 15, 1990
Publisher: Amer Assn of Cereal Chemists
Format: Hardcover, 276 pages
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Description:
A comprehensvie guide to food coatings, ideal for professionals in:
Research
Broaden your perspective of coating processes.
Puchasing
Learn to select the ideal value-added ingredients and equipment for your applications.
Marketing
Understand and react to the factors that influence product sales.
Quality Control
Improve your products through state-of-the-art technology.
Manufacturing
This book's trouble-shooting guidelines will help you solve problems in formulating and applying.
Includes several valuable appendices.
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