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| 01289nam a2200361 a 4500 |
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| 001 | 35201 |
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| 002 | 12 |
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| 003 | UkOxU |
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| 004 | 073E1D37-C501-4705-9CA1-E07DC1DB7CE4 |
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| 005 | 201504131525 |
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| 008 | 120426s2012 enka b 001 0 eng d |
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| 009 | 1 0 |
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| 020 | |a0857090607 |
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| 020 | |a9780857090607 |
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| 039 | |a20150413152543|bluuyen|c20150413152506|dluuyen|y20150413152056|zluuyen |
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| 082 | 04|a664.752 |
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| 245 | 00|aBreadmaking : |bimproving quality / |cedited by Stanley P. Cauvain. |
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| 250 | |a2nd ed. |
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| 260 | |aOxford : |bWoodhead Pub., |c2012. |
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| 300 | |axxviii, 802 p. : |bill. ; |c25 cm. |
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| 650 | 0|aBread|xProduction control. |
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| 650 | 0|aBread|xQuality control. |
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| 700 | 1 |aCauvain, Stanley P. |
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| 856 | 1|uhttps://thuvien.ntu.edu.vn/ntukiposdata4/sachdientu/tienganh/600_khoahocungdung_congnghe/660_kythuathoahoc/breadmaking_improvingquality_stanleypcauvain/000857090607_001thumbimage.jpg |
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| 890 | |a0|b0|c1|d3 |
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