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00000cam a2200000Ma 4500 |
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SCIDIR_ocn949989386 |
| 003 |
OCoLC |
| 005 |
20231120112110.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
110809s2011 mnua ob 001 0 eng d |
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|a IDEBK
|b eng
|e pn
|c IDEBK
|d OCLCO
|d YDXCP
|d N$T
|d EBLCP
|d OCLCF
|d OCLCQ
|d OPELS
|d OCLCQ
|d OCLCA
|d NLE
|d D6H
|d UKMGB
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
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|a GBB6I0403
|2 bnb
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| 016 |
7 |
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|a 017860799
|2 Uk
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|a 950459671
|a 953864062
|
| 020 |
|
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|a 0128104503
|q (electronic bk.)
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| 020 |
|
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|a 9780128104507
|q (electronic bk.)
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| 020 |
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|z 1891127713
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| 020 |
|
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|z 9781891127717
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| 035 |
|
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|a (OCoLC)949989386
|z (OCoLC)950459671
|z (OCoLC)953864062
|
| 050 |
|
4 |
|a TP451.B38
|b B385 2011eb
|
| 072 |
|
7 |
|a CKB
|x 000000
|2 bisacsh
|
| 082 |
0 |
4 |
|a 641.81/5
|2 23
|
| 245 |
0 |
0 |
|a Batters and breadings in food processing /
|c edited by Karel Kulp [and others].
|
| 250 |
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|a 2nd ed.
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| 260 |
|
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|a St. Paul, Minn. :
|b AACC International,
|c �2011.
|
| 300 |
|
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|a 1 online resource (ix, 338 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
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|a computer
|b c
|2 rdamedia
|
| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 588 |
0 |
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|a Print version record.
|
| 650 |
|
0 |
|a Batters (Food)
|
| 650 |
|
0 |
|a Breading.
|
| 650 |
|
0 |
|a Food industry and trade.
|
| 650 |
|
6 |
|a P�ate �a frire.
|0 (CaQQLa)201-0112502
|
| 650 |
|
6 |
|a Panure.
|0 (CaQQLa)201-0127795
|
| 650 |
|
7 |
|a COOKING
|x General.
|2 bisacsh
|
| 650 |
|
7 |
|a Batters (Food)
|2 fast
|0 (OCoLC)fst00828865
|
| 650 |
|
7 |
|a Breading
|2 fast
|0 (OCoLC)fst00838229
|
| 650 |
|
7 |
|a Food industry and trade
|2 fast
|0 (OCoLC)fst00930843
|
| 700 |
1 |
|
|a Kulp, Karel.
|
| 776 |
0 |
8 |
|i Print version:
|z 9780128104507
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9781891127717
|z Texto completo
|
