عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
140517613X
(Number (ISBN
9781405176132
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Bakery food manufacture and quality
General Material Designation
[Book]
Other Title Information
water control and effects /
First Statement of Responsibility
Stanley P. Cauvain and Linda S. Young.
EDITION STATEMENT
Edition Statement
2nd ed.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Ames, Iowa :
Name of Publisher, Distributor, etc.
Wiley-Blackwell,
Date of Publication, Distribution, etc.
2008.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
TOPICAL NAME USED AS SUBJECT
Baked products.
Baking-- Quality control.
PERSONAL NAME - PRIMARY RESPONSIBILITY
Cauvain, Stanley P.
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Young, Linda S.
CORPORATE BODY NAME - ALTERNATIVE RESPONSIBILITY
Wiley Online Library (Online service)
ORIGINATING SOURCE
Date of Transaction
20190423125747.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
