| Record ID | marc_loc_updates/v38.i27.records.utf8:6263097:1260 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v38.i27.records.utf8:6263097:1260?format=raw |
LEADER: 01260cam a22003614a 4500
001 2004269178
003 DLC
005 20100630074705.0
008 040316s2003 nyua b 001 0 eng c
010 $a 2004269178
020 $a0824742648
035 $a(OCoLC)ocm52758157
040 $aAGL$cAGL$dDLC
042 $apcc
050 00 $aTX770.S66$bH36 2003
070 0 $aTX770.S66$bH35 2003
072 0 $aQ124
082 00 $a664/.7523$222
245 00 $aHandbook of dough fermentations /$cedited by Karel Kulp, Klaus Lorenz.
260 $aNew York :$bMarcel Dekker,$cc2003.
300 $ax, 304 p. :$bill. ;$c24 cm.
490 1 $aFood science and technology ;$v127
504 $aIncludes bibliographical references and index.
650 0 $aCooking (Sourdough)
650 0 $aSourdough bread.
650 0 $aBread.
650 0 $aFermentation.
700 1 $aKulp, Karel.
700 1 $aLorenz, Klaus J.,$d1936-
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$v127.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/fy051/2004269178.html
856 42 $3Book review (E-STREAMS)$uhttp://www.e-streams.com/es0702/es0702_3022.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0647/2004269178-d.html