| Record ID | marc_loc_2016/BooksAll.2016.part20.utf8:56372758:697 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part20.utf8:56372758:697?format=raw |
LEADER: 00697pam a2200241 a 4500
001 90037356
003 DLC
005 19910107100937.6
008 900424s1990 nyua b 00110 eng
010 $a 90037356
020 $a0442003536
040 $aDLC$cDLC$dDLC
050 00 $aTX553.A3$bS83 1990
082 00 $a664/.752$220
100 10 $aStauffer, Clyde E.
245 10 $aFunctional additives for bakery foods /$cClyde E. Stauffer.
260 0 $aNew York :$bVan Nostrand Reinhold,$cc1990.
300 $aviii, 279 p. :$bill. ;$c24 cm.
500 $a"An AVI book."
504 $aIncludes bibliographical references and index.
650 0 $aFood additives.
650 0 $aDough.
650 0 $aBaked products.