Karel Kulp – författare

Visar alla böcker från författaren Karel Kulp. Handla med fri frakt och snabb leverans.

6 produkter

1. 

   Batters and Breadings in Food Processing

   Av Karel Kulp

   E-bok, 2016

   2292 kr

   Lägg i varukorg

   For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient …

2. 

   Handbook of Dough Fermentations

   Av Klaus Lorenz, Karel Kulp

   E-bok, 2003

   5194 kr

   Lägg i varukorg

   Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological …

3. 

   Handbook of Cereal Science and Technology, Revised and Expanded

   Av Karel Kulp

   Inbunden, 2000

   7620 kr

   Lägg i varukorg

   This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.Written by over 40 …

4. 

   Handbook of Cereal Science and Technology, Revised and Expanded

   Av Karel Kulp

   E-bok, 2000

   7376 kr

   Lägg i varukorg

   This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 …

5. 

   Handbook of Dough Fermentations

   Av Klaus Lorenz, Karel Kulp

   E-bok, 2003

   5194 kr

   Lägg i varukorg

   Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological …

6. 

   Handbook of Cereal Science and Technology, Revised and Expanded

   Av Karel Kulp

   E-bok, 2000

   7618 kr

   Lägg i varukorg

   This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40 …