Architectural Draughtsmanship

A.Stanley Barnes

P.E. Cleator

L. Hill

Haraigoshi (Famous judo throws)

Ross, R. F

Odour pollution of air: causes and control (Chemical and process engineering series)

Summer, W

Meat Technology

Science & Math

Frank Gerrard

Agricultural Sciences

This edition of well over 50,000 entries not only updates its predecessor but considerably increases the coverage of Latin America and Eastern Europe. I have been aided in this work by two colleagues at Glasgow University Library, Dr Lloyd Davies and Barbara MacMillan, and in general revision by Kate Richard. Close on 20% of the text has been altered. The equivalences, introduced into the last edition, linking acronyms in different languages for the same organization, have been extended. New to this edition is the cross-referencing between a defunct organization and its successor. Otherwise the policies adopted in previous editions have been retained: strictly local organizations are omitted, but the subject scope includes activities of all kinds; the country of origin of a national organization is given in brackets, unless it is the home country of the title language or can be readily deduced from the title itself. Acronyms of parent bodies of subsidiary organizations are also added in brackets. A select bibliography guides the reader to specialist works providing more detailed information. Particularly at a time of such widespread political change affecting organizational structures in so many countries, it is impossible to ensure complete up-to-date accuracy in a work of this kind. Readers are earnestly invited to inform me of any errors and omissions for attention in a later edition of this work. H. H. Bibliography Acronyms, Initialisms and Abbreviations Dictionary. 13th edn. Gale Research Co. , Detroit, 1989.

World guide to abbreviations of organizations

Buttress, F. A

Spray drying: an introduction to principles, operational practice and applications, (Chemical and process engineering series)

Engineering & Transportation

Keith Masters

Engineering

European Cities and Society: Influence of Political Climate on Town Design

Arts & Photography

James Stevens Curl

Architecture

Contents  FIGURES -  PLATES -  PREFACE -  1 BASIC TECHNICAL CONSIDERATIONS  -  2 SUGARS AND RELATED MATERIALS -  3 COCOA BEANS -  4 FATS AND RELATED INGREDIENTS -  5 MILK AND MILK PRODUCTS -  6 GELLING AND WHIPPING AGENTS; GUMS -  7 FLAVOURING AND COLOURING AGENTS -  8 COCOA, CHOCOLATE AND RELATED PRODUCTS -  9 BOILED SWEETS -  10 A CARAMEL RECIPE COMPILATION -  11 FONDANTS, CREAMS AND CRYSTALLISED CONFECTIONERY -  12 GUMS, JELLIES AND PASTILLES -  13 LIQUORICE AND CREAM PASTE -  14 TABLETS. LOZENGES AND EXTRUDED PASTE -  15 MARSHMALLOW AND NOUGAT -  16 OTHER CONFECTIONERY TYPES -  17 CALCULATING SUGAR CONFECTIONERY AND CHOCOLATE RECIPES -  18 GENERAL REFERENCE TABLES -  19 GLOSSARY -  APPENDIX -  INDEX -

Sugar confectionery and chocolate manufacture

R. Lees

This book continues to be the commercial cake maker's 'bible'. The previous edition, published more than two decades ago, has been considerably updated with contributions from leading industrial companies in the field. Authoritative accounts of raw material handling and processing are given in sufficient detail to provide an essential background for the manufacturer of flour confectionery products - all the fundamentals of flour confectionery manufacture are covered.

The technology of cake making

Bennion, E.B.

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