| 000 | 01121nam a22003017a 4500 | ||
|---|---|---|---|
| 001 | 06212 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210123b20102010xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9780849314612 | ||
| 040 | _aHDC | ||
| 100 |
_aMallikarjunan, P. Kumar _eauthor _96528 |
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| 245 | 0 |
_aBatter and Breading Ingredients Selection _c/ P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan |
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| 260 |
_aUnited States: _bCRC Press, _c2010 |
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| 300 | _a1 online resource (12 pages) | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 |
_aOriginally from: Breaded fried foods, 2010 _aIncludes bibliographical references |
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| 650 |
_aBatters (Food) _96529 |
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| 650 |
_aBreading _96530 |
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| 700 |
_aChinnan, Manjeet S. _ejoint author _96532 |
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| 700 |
_aNgadi, Michael O. _ejoint author _96531 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004232 | ||
| 999 |
_c3536 _d3536 |
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