| 000 | 00827cam a2200265 4500 | ||
|---|---|---|---|
| 001 | u96598 | ||
| 003 | SIRSI | ||
| 008 | 000000n2006 000 0 eng u | ||
| 020 | _a9781405127028 | ||
| 050 | _aTX763 | ||
| 100 | 1 |
_aCauvain, Stanley P. _9276894 |
|
| 100 | 1 |
_aYoung, Linda S. _9302477 |
|
| 245 | 1 |
_aBaked products: _bscience, technology and practice |
|
| 260 |
_aOxford: _bBlackwell, _c2006 |
||
| 300 | _a228p. | ||
| 650 |
_aCookery and bakery _9330189 |
||
| 650 |
_aBakery products _9340137 |
||
| 650 |
_aBaking techniques _9339561 |
||
| 650 |
_aIngredients _9339315 |
||
| 650 |
_aFood processing _9329604 |
||
| 650 |
_aHeat transfer _9334825 |
||
| 650 |
_aProduct development _9330203 |
||
| 856 |
_uhttps://www.vlebooks.com/vleweb/Product/openreader?id=NICivilSrv&isbn=9781405171526 _zclick here |
||
| 999 |
_c97721 _d97721 |
||