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|a UAMI
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|a The science of bakery products /
|c edited by W.P. Edwards.
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260 |
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|a Cambridge :
|b Royal Society of Chemistry,
|c ©2007.
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|a 1 online resource (xiv, 259 pages) :
|b illustrations
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|a text
|b txt
|2 rdacontent
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|a online resource
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|a Includes bibliographical references (page 244) and index.
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|a Science -- Raw materials -- Analytical chemistry -- Flour testing -- Baking machinery -- Bread making -- Products other than bread -- Bread-making experiments -- The future.
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|a This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
|b This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
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|a Print version record.
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|a English.
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|a University staff and students only. Requires University Computer Account login off-campus.
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|a Knovel
|b ACADEMIC - Food Science
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650 |
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|a Baked products.
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650 |
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|a Produits de boulangerie-pâtisserie.
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|
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|a Chemistry.
|2 bicssc
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|
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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|
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|a Science.
|2 eflch
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650 |
|
7 |
|a Baked products.
|2 fast
|0 (OCoLC)fst00825577
|
700 |
1 |
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|a Edwards, W. P.
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776 |
0 |
8 |
|i Print version:
|t Science of bakery products.
|d Cambridge : Royal Society of Chemistry, ©2007
|z 9780854044863
|w (DLC) 2007532746
|w (OCoLC)85691204
|
856 |
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