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00000cam a22000007i 4500 |
| 001 |
SCIDIR_on1363103154 |
| 003 |
OCoLC |
| 005 |
20231120010722.0 |
| 006 |
m o d |
| 007 |
cr cnu---unuuu |
| 008 |
230130s2023 enk o 000 0 eng d |
| 040 |
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|a YDX
|b eng
|e rda
|c YDX
|d N$T
|d OPELS
|d YDX
|d OCLCO
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| 020 |
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|a 9780323911429
|q electronic book
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| 020 |
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|a 0323911420
|q electronic book
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| 020 |
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|z 9780323999236
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| 020 |
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|z 0323999239
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| 035 |
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|a (OCoLC)1363103154
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| 050 |
|
4 |
|a TX770.B55
|b D38 2023
|
| 082 |
0 |
4 |
|a 664.7/523
|2 23/eng/20230317
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| 100 |
1 |
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|a Davidson, Iain.
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| 245 |
1 |
0 |
|a Biscuit baking technology :
|b processing and engineering manual /
|c Iain Davidson.
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| 264 |
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1 |
|a London, United Kingdom ;
|a San Diego, CA :
|b Academic Press,
|c 2023.
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| 300 |
|
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|a 1 online resource
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
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| 650 |
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0 |
|a Biscuit industry
|x Technological innovations.
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| 650 |
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6 |
|a Biscuiterie
|0 (CaQQLa)201-0234400
|x Innovations.
|0 (CaQQLa)201-0379286
|
| 776 |
0 |
8 |
|i Print version:
|z 0323999239
|z 9780323999236
|w (OCoLC)1321785655
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780323999236
|z Texto completo
|
