Baked products : science, technology and practice / Stanley P. Cauvain and Linda S. Young.
Material type:
TextPublication details: Oxford ; Ames, Iowa : Blackwell Pub., 2006.Description: xii, 228 p. : ill. ; 25 cmISBN: - 1405127023 (hardback : alk. paper)
- 9781405127028 (hardback : alk. paper)
- TX552.15 .C375 2006
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Book
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Meru University Open Shelves | TX552.15 .C37 2006 (Browse shelf(Opens below)) | Available | 13-7638 |
Total holds: 0
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| TX546H6 2010 Sensory shelf life estimation of food products / | TX546H6 2010 Sensory shelf life estimation of food products / | TX551.A38 2013 Edible structures : | TX552.15 .C37 2006 Baked products : | TX553.A3F562 2011 Food additives data book / | TX553.A3F562 2011 Food additives data book / | TX556.5.E5 2011 Environmental effects on seafood availability,safety and quality/ |
Includes bibliographical references (p. [219]-225) and index.
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