Bakery food manufacture and quality : water control and effects
By: Cauvain, Stanley P
.
Contributor(s): Young, Linda S.
Material type: 
TextPublisher: Oxford : Blackwell Science, 2000Description: x, 209 p. ; 25 cm.ISBN: 9780632053278.Subject(s): Food Science and TechnologyDDC classification: 664.752
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
Scheduled Reference Materials
|
Main Library Scheduled Reference Division | Scheduled Reference Collection | 664.752 CAU (Browse shelf) | 1 | Available | 159392 |
Total holds: 0
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