1. Baked products :
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.
رده :
TX552
.
15
.
C375
2006
2. Bakery Food Manufacture and Quality
پدیدآورنده : / Stanley P. Cauvain And Linda S. Young
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Baked Products,Baking - Quality control
رده :
TX552
,.
15
.
C
38
3. Bakery food manufacture and quality
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.,Baking-- Quality control.
4. More baking problems solved
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baking.
رده :
TX763
.
C38
2009eb
5. Technology of breadmaking
پدیدآورنده : edited by Stanley P. Cauvain and Linda S. Young
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Bread,، Baking
رده :
TX
769
.
T43
1998
6. Technology of breadmaking /
پدیدآورنده : [edited by] Stanley P. Cauvain and Linda S. Young
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Bread,Bread industry
رده :
TX769
.
T43
2007
7. The Chorleywood bread process /
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Flour Milling and Baking Research Association.,Flour Milling and Baking Research Association.,Bread industry-- Technological innovations.,Bread.,Bread.
رده :
HD9058
.
B742
C38
2006eb
