An edition of The freezing and retarding of fermented doughs (1996)

The freezing and retarding of fermented doughs

by

The freezing and retarding of fermented dough ...
Stan Cauvain, Stan Cauvain
Not in Library

My Reading Lists:

Create a new list

Check-In

×Close
Add an optional check-in date. Check-in dates are used to track yearly reading goals.
Today
Notes
Notes

Buy this book

Last edited by WorkBot
January 22, 2010 | History
Edit
An edition of The freezing and retarding of fermented doughs (1996)

The freezing and retarding of fermented doughs

by

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
Campden & Chorleywood Food Research Association
Language
English
Pages
39

Buy this book

Subjects

Frozen foods, Bread industry, Dough, Dough industry

Showing 1 featured edition. View all 1 editions?

Edition Availability
Cover of: The freezing and retarding of fermented doughs
The freezing and retarding of fermented doughs
1996, Campden & Chorleywood Food Research Association
in English
  • Not in Library

Add another edition?

Book Details

Edition Notes

Bibliography: p38.

Published in
Chipping Campden
Series
Review -- no.3, Review (Campden & Chorleywood Food Research Association) -- no.3.

Classifications

Dewey Decimal Class
664.753

The Physical Object

Pagination
39p. :
Number of pages
39

ID Numbers

Open Library
OL17266073M

Community Reviews (0)

Feedback?
No community reviews have been submitted for this work.

Lists

This work does not appear on any lists.

History

Download catalog record: RDF / JSON
January 22, 2010 Edited by WorkBot add more information to works
December 11, 2009 Created by WorkBot add works page