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Handbook of dough fermentations
~
Kulp, Karel.
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Handbook of dough fermentations
Record Type:
Language materials, printed : Monograph/item
Title/Author:
Handbook of dough fermentations / edited by Karel Kulp, Klaus Lorenz.
other author:
Kulp, Karel.
Published:
New York :Marcel Dekker, Inc., : c2003.,
Description:
x, 304 p. :ill. ;24 cm.
Subject:
Bread. -
Online resource:
http://www.taebcnetbase.com/ejournals/books/book_km.asp?id=1379Click here for the electronic version
ISBN:
0824742648
Handbook of dough fermentations
Handbook of dough fermentations
[electronic resource] /edited by Karel Kulp, Klaus Lorenz. - New York :Marcel Dekker, Inc.,c2003. - x, 304 p. :ill. ;24 cm. - Food science and technology ;127. - Food science and technology (Marcel Dekker, Inc.) ;127..
Includes bibliographical references and index.
ISBN: 0824742648
LCCN: 2004269178Subjects--Topical Terms:
569218
Bread.
National Agricultural Library Call No.: TX770.S66 / H35 2003
Handbook of dough fermentations
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edited by Karel Kulp, Klaus Lorenz.
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Food science and technology ;
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Includes bibliographical references and index.
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Lorenz, Klaus J.,
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http://www.taebcnetbase.com/ejournals/books/book_km.asp?id=1379
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Click here for the electronic version
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based on 0 review(s)
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Items
1 records • Pages 1 •
1
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Attachments
W9054658
電子資源
11.線上閱覽_V
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1 records • Pages 1 •
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