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Breadmakingimproving quality /

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Cauvain, Stanley P.

Breadmakingimproving quality /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Breadmakingedited by Stanley P. Cauvain.
其他題名:	improving quality /
其他作者:	Cauvain, Stanley P.
出版者:	Oxford ;Woodhead Pub.,2012.
面頁冊數:	1 online resource (xxviii, 802 p.) :ill.
附註:	First ed. published under title: Bread making : improving quality.
標題:	BreadProduction control.
電子資源:	click for full text
ISBN:	0857090607 (electronic bk.)

Breadmakingimproving quality /
Breadmakingimproving quality /[electronic resource] :edited by Stanley P. Cauvain. - 2nd ed. - Oxford ;Woodhead Pub.,2012. - 1 online resource (xxviii, 802 p.) :ill. - Woodhead Publishing series in food science, technology and nutrition.no. 2292042-8049 ;. - Woodhead Publishing series in food science, technology and nutrition ;no. 227-228..

First ed. published under title: Bread making : improving quality.

Includes bibliographical references and index.

ISBN: 0857090607 (electronic bk.)Subjects--Topical Terms:

752409
Bread
--Production control.

LC Class. No.: TX769 / .B7742 2012

Dewey Class. No.: 664.7523

Breadmakingimproving quality /
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020 $a 0857090607 (electronic bk.)
020 $a 9780857090607 (electronic bk.)
035 $a 16001249
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041 0 $a eng
050 1 4 $a TX769 $b .B7742 2012
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245 0 0 $a Breadmaking $h [electronic resource] : $b improving quality / $c edited by Stanley P. Cauvain.
250 $a 2nd ed.
260 $a Oxford ; $a Philadelphia : $b Woodhead Pub., $c 2012.
300 $a 1 online resource (xxviii, 802 p.) : $b ill.
490 1 $a Woodhead Publishing series in food science, technology and nutrition. $x 2042-8049 ; $v no. 229
500 $a First ed. published under title: Bread making : improving quality.
504 $a Includes bibliographical references and index.
650 0 $a Bread $x Production control. $3 752409
650 0 $a Bread $x Quality control. $3 752410
700 1 $a Cauvain, Stanley P. $3 289768
830 0 $a Woodhead Publishing series in food science, technology and nutrition ; $v no. 227-228. $3 752407
856 4 0 $u http://www.sciencedirect.com/science/book/9780857090607 $z click for full text

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