| 000 | 00896naa a22002657u 4500 | ||
|---|---|---|---|
| 001 | 08386 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210130s2008 flu eng | ||
| 040 | _aHDC | ||
| 100 |
_aYener, Meryem Esra, _eauthor _98863 |
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| 245 | 0 |
_aFood Engineering Aspects of Baking Sweet Good : _bCookie Dough Rheology / _cby Meryem Esra Yener |
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| 260 |
_aBoca Raton : _bCRC Press, _c2008 |
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| 300 | _a28 pages | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 | _aOriginal from book | ||
| 650 |
_aBaked products _xAnalysis _98858 |
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| 650 |
_aFood _xAnalysis _9471 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004889 | ||
| 999 |
_c5709 _d5709 |
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