| Record ID | marc_records_scriblio_net/part23.dat:180471729:750 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part23.dat:180471729:750?format=raw |
LEADER: 00750nam 2200241 a 4500
001 93166196
003 DLC
005 19940214101246.9
008 930615s1993 enka b 001 0 eng
010 $a 93166196
020 $a0751400556
020 $a1560815922 (U.S.)
040 $aDLC$cDLC
050 00 $aTX763$b.A23 1993
082 00 $a641.7/1$220
245 00 $aAdvances in baking technology /$cedited by Basil S. Kamel and Clyde E. Stauffer.
250 $a1st ed.
260 $aLondon ;$aNew York :$bBlackie Academic & Professional ;$aNew York, NY :$bVCH Publishers,$c1993.
300 $a408 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aBaking.
700 10 $aKamel, B. S.
700 10 $aStauffer, Clyde E.