Normal view MARC view ISBD view

Bakery food manufacture and quality: water control and effects

Cauvain, Stanley P. Young, Linda S.

Bakery food manufacture and quality: water control and effects - Blackwell Science, 2000

ISBN: 0632053275

Subjects--Topical Terms:
Food and drink industry
Baking techniques
Food processing
Water

Subjects--Facted Index Terms:
Food processing, food research, food technology

LC Class. No.: TX763

Place hold
Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)