عنوان
پدید آورنده
موضوع
رده
TX770.S66 H35 2003
TX770
.
S66
H35
2003
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0824742648
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Handbook of dough fermentations /
General Material Designation
[Book]
First Statement of Responsibility
edited by Karel Kulp, Klaus Lorenz
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
New York :
Name of Publisher, Distributor, etc.
Marcel Dekker, Inc.,
Date of Publication, Distribution, etc.
c2003
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
x, 304 p. :
Other Physical Details
ill. ;
Dimensions
24 cm
SERIES
Series Title
Food science and technology ;
Volume Designation
127
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index
TOPICAL NAME USED AS SUBJECT
Bread
Cooking (Sourdough)
Fermentation
(SUBJECT CATEGORY (Provisional
Q124
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX770
.
S66
Class number
TX770
.
S66
Book number
H35
2003
Book number
H35
2003
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Kulp, Karel
Lorenz, Klaus J.,1936-
ORIGINATING SOURCE
Date of Transaction
20031216113906.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
