Advances in baking technology / edited by Basil S. Kamel and Clyde E. Stauffer.
Contributor(s): Stauffer, Clyde E.
Material type: BookPublisher: London : Chapman & Hall, 1993Description: 408 p. : ill.ISBN: 0751400556.Subject(s): Baking -- TechnologyItem type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Books | Matheson Library | Matheson Library | Main Collection | Main Collection | 664.752 A244 (Browse shelf) | Available | 089343 |
Browsing Matheson Library Shelves , Shelving location: Main Collection , Collection code: Main Collection Close shelf browser
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664.75 B335 Batter and breading technology | 664.75 E96 Extrusion cooking technology | 664.75 F227 1984 The Farinograph handbook / | 664.752 A244 Advances in baking technology / | 664.752 B278b Bakery specialities | 664.752 B278b Bakery specialities | 664.752 C517 Chemistry and physics of baking : |
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