| Record ID | marc_records_scriblio_net/part25.dat:38962387:961 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part25.dat:38962387:961?format=raw |
LEADER: 00961nam 2200301 a 4500
001 95079821
003 DLC
005 19960119120921.9
008 950814s1995 mnua b 001 0 eng d
010 $a 95079821
020 $a0913250880
035 $a(OCoLC)33448156
040 $aMnMGM$cMnMGM$dDLC
042 $alccopycat
050 04 $aTP372.3$b.F75 1995
082 00 $a664/.753$220
245 00 $aFrozen & refrigerated doughs and batters /$cedited by Karel Kulp, Klaus Lorenz, Juergen Brümmer.
246 18 $aFrozen and refrigerated doughs and batters
246 30 $aDoughs and batters
260 $aSt. Paul, Minn. :$bAmerican Association of Cereal Chemists,$cc1995.
300 $aviii, 280 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFrozen foods.
650 0 $aBatters (Food)
650 0 $aDough.
700 1 $aKulp, Karel.
700 1 $aLorenz, Klaus J.,$d1936-
700 1 $aBrümmer, Jürgen-Michael.