LEADER 02308nam  22006014a 450 
001 9910144579603321
005 20200520144314.0
010   $a1-281-31775-6
010   $a9786611317751
010   $a0-470-27755-6
010   $a0-470-27632-0
035   $a(CKB)1000000000377077
035   $a(EBL)362019
035   $a(SSID)ssj0000353875
035   $a(PQKBManifestationID)11251607
035   $a(PQKBTitleCode)TC0000353875
035   $a(PQKBWorkID)10288674
035   $a(PQKB)10063260
035   $a(MiAaPQ)EBC362019
035 9 $aocm53901626
035   $a(OCoLC)184983195
035   $a(EXLCZ)991000000000377077
100   $a20050910d2006      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aBakery products $escience and technology /$feditor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
205   $a1st ed.
210   $aAmes, Iowa $cBlackwell$d2006
215   $a1 online resource (589 p.)
225 1 $aIndustry & trade summary
225 1 $aUSITC publication ;$v3635
300   $aDescription based upon print version of record.
311   $a0-8138-0187-7 
320   $aIncludes bibliographical references and index.
330   $aWhile thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking. Coverage is extensive and includes:r
606   $aBaking
606   $aBaked products
615  0$aBaking.
615  0$aBaked products.
676   $a664/.752
701   $aHui$b Y. H$g(Yiu H.)$0858835
701   $aCorke$b Harold$0881308
712 02$aUnited States International Trade Commission.$bOffice of Industries.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910144579603321
996   $aBakery products$94291719
997   $aUNINA