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Bakery Food Manufacture and Quality: Water Control and Effects Hardcover - 2000
by Stanley P. Cauvain; Linda S. Young
First line
Water is the most abundant compound on the earth.
Details
- Title Bakery Food Manufacture and Quality: Water Control and Effects
- Author Stanley P. Cauvain; Linda S. Young
- Binding Hardcover
- Edition U. S. EDITION
- Pages 209
- Volumes 1
- Language ENG
- Publisher Blackwell Science
- Date April 1, 2000
- Illustrated Yes
- ISBN 9780632053278 / 0632053275
- Weight 1.52 lbs (0.69 kg)
- Dimensions 9.88 x 7 x 0.72 in (25.10 x 17.78 x 1.83 cm)
- Library of Congress Catalog Number 99049521
- Dewey Decimal Code 664.752
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Bakery Food Manufacture and Quality
by Stanley P. Cauvain
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Blackwell Publishing , pp. xii + 209 1st Edition . Hardback. New.
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Bakery Food Manufacture and Quality : Water Control and Effects
by Cauvain, Stanley P., Young, Linda S
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BAKERY FOOD MANUFACTURE & QUALITY
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Bakery Food Manufacture and Quality: Water Controland Effects
by Cauvain, Stanley P.
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BAKERY FOOD MANUFACTURE & QUALITY
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