The science of bakery products /

The science of bakery products /

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Bibliographic Details
Corporate Author: Royal Society of Chemistry (Great Britain)
Other Authors: Edwards, W. P
Format: Book
Language:English
Published: Cambridge : Royal Society of Chemistry, c2007
Cambridge, UK : c2007
Subjects:
Baked products
Chemistry
Science

Internet

University of Chicago

Holdings details from University of Chicago
Call Number: TX552.15.S35 2007

Massachusetts Institute of Technology

Holdings details from Massachusetts Institute of Technology
Call Number: TX552.15.S35 2007

Harvard University

Holdings details from Harvard University
Call Number: TX552.15 .S35 2007

Cornell University

Holdings details from Cornell University
Call Number: TX763 .S384 2007

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