Tools

LEADER 02138cam 2200469 i 4500

001 ssj0000815503;

003 WaSeSS;

005 20260312090335.0;

006 m d ;

007 cr n ;

008 120118s2012 paua sb 001 0 eng d;

010 a| 2012931170;

020 a| 9780857090607 (hbk);

035 a| (WaSeSS)ssj0000815503;

040 a| DLCb| engc| DLCd| WaSeSS;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| TX769b| .B77545 2012;

245 00 a| Breadmakingh| [electronic resource] :b| improving quality /c| edited by Stanley P. Cauvain.;

250 a| Second edition.;

260 a| Oxford :b| Woodhead Publishing Limited,;

300 a| xxviii, 802 pages :b| illustrations ;c| 25 cm;

490 0 a| Woodhead publishing series in food science, technology and nutrition,x| 2042-8049 ;v| no. 229;

500 a| "Novozymes, rethink tomorrow.";

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 0 a| Bread.=| ^A92168;

650 0 a| Baking.=| ^A32117;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Cauvain, Stanley P.=| ^A717934;

710 2 a| Novozymes (Firm)?| UNAUTHORIZED;

856 40 z| Full text available from eBook - Agricultural, Biological, and Food Sciences 2012u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9780857090607;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=1584629;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 4953014;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4953014-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 11/29/2018x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4953014-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 11/29/2018x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4953014-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 11/29/2018x| EBOOKz| JERESOURCE;

Breadmaking improving quality / edited by Stanley P. Cauvain.

Other author	Cauvain, Stanley P.
Other author	Novozymes (Firm)
Format	Electronic
Edition	Second edition.
Publication Info	Oxford : Woodhead Publishing Limited,
Description	xxviii, 802 pages : illustrations ; 25 cm
Supplemental Content	Full text available from eBook - Agricultural, Biological, and Food Sciences 2012
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Bread. Baking.

Series	Woodhead publishing series in food science, technology and nutrition, 2042-8049 ; no. 229
General note	"Novozymes, rethink tomorrow."
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2012931170
ISBN	9780857090607 (hbk)

Breadmaking improving quality / edited by Stanley P. Cauvain.

Click here for more information about this title