Baked products: science, technology and practice
Publication details: Oxford: Blackwell, 2006Description: 228pISBN: 9781405127028Subject(s): Cookery and bakery | Bakery products | Baking techniques | Ingredients | Food processing | Heat transfer | Product developmentLOC classification: TX763Online resources: click hereItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
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EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 96598-3001 | |
Book - Standard loan | CAFRE Loughry Library | TX763 CAU (Browse shelf(Opens below)) | 1 | Available | 190673 |
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