| 000 | 00684nam a2200193Ia 4500 | ||
|---|---|---|---|
| 005 | 20241120202311.0 | ||
| 008 | 241119s9999||||xx |||||||||||||| ||und|| | ||
| 020 | _a0-632-05327-5 | ||
| 041 | _aENG | ||
| 082 |
_a664.752 _bCAU |
||
| 100 | _aStanley P. Cauvain | ||
| 245 | 0 | _aBakery Food Manufacture and Quality : Water Control and Effects | |
| 260 |
_aUnited Kingdom _bBlackwell Sience Ltd, _c2000 |
||
| 300 | _a209p | ||
| 504 | _aStanley P. Cauvain & Linda S. Yiung: Bakery Food Manufacture and Quality : Water Control and Effects. United Kingdom. Blackwell Sience Ltd,, 2000. 0-632-05327-5--(664.752CAU) | ||
| 546 | _aENGLISH | ||
| 700 | _a Linda S. Yiung, | ||
| 942 | _cBK | ||
| 999 |
_c48053 _d48053 |
||