| 000 | 01119nam a22003735i 4500 | ||
|---|---|---|---|
| 001 | 978-0-387-38565-5 | ||
| 003 | DE-He213 | ||
| 005 | 20130515020502.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 100301s2007 xxu| s |||| 0|eng d | ||
| 020 |
_a9780387385655 _9978-0-387-38565-5 |
||
| 024 | 7 |
_a10.1007/0-387-38565-7 _2doi |
|
| 050 | 4 | _aTP248.65.F66 | |
| 072 | 7 |
_aTDCT _2bicssc |
|
| 072 | 7 |
_aTEC012000 _2bisacsh |
|
| 082 | 0 | 4 |
_a641.3 _223 |
| 082 | 0 | 4 |
_a664 _223 |
| 100 | 1 | _aCauvain, Stanley P. | |
| 245 | 1 | 0 |
_aTechnology of Breadmaking _h[electronic resource] / _cby Stanley P. Cauvain, Linda S. Young. |
| 250 | _aSecond Edition. | ||
| 260 |
_aBoston, MA : _bSpringer US, _c2007. |
||
| 300 | _bdigital. | ||
| 650 | 0 | _aChemistry. | |
| 650 | 0 | _aFood science. | |
| 650 | 1 | 4 | _aChemistry. |
| 650 | 2 | 4 | _aFood Science. |
| 700 | 1 | _aYoung, Linda S. | |
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 776 | 0 | 8 |
_iPrinted edition: _z9780387385631 |
| 856 | 4 | 0 | _uhttp://dx.doi.org/10.1007/0-387-38565-7 |
| 912 | _aZDB-2-CMS | ||
| 999 |
_c67012 _d67012 |
||