- Sách ngoại văn
- Ký hiệu PL/XG: 664.752
Nhan đề: Bakery food manufacture and quality : water control and effects / Stanley P. Cauvain and Linda S. Young.
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DDC
| 664.752 | |
Tác giả CN
| Cauvain, Stanley P. | |
Nhan đề
| Bakery food manufacture and quality : water control and effects / Stanley P. Cauvain and Linda S. Young. | |
Thông tin xuất bản
| Malden, MA :Oxford ; : Blackwell Science, 2000. | |
Mô tả vật lý
| xii, 209 p. : ill. ; 26 cm. | |
Thuật ngữ chủ đề
| Baked products. | |
Thuật ngữ chủ đề
| Baking-Quality control. | |
Tác giả(bs) CN
| Young, Linda S. |
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| 100 | 1 |aCauvain, Stanley P. |
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| 245 | 10|aBakery food manufacture and quality : |bwater control and effects / |cStanley P. Cauvain and Linda S. Young. |
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| 260 | |aMalden, MA :|aOxford ; : |bBlackwell Science, |c2000. |
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| 300 | |axii, 209 p. : |bill. ; |c26 cm. |
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| 650 | 0|aBaked products. |
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| 650 | 0|aBaking|xQuality control. |
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| 700 | 1 |aYoung, Linda S. |
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