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Bakery food manufacture and quility

Cauvain, Stanley P.

Bakery food manufacture and quility water control and effects - Oxford Blackwell Science 2000 - xii,209p. 25cm

ISBN: 0632053275

Subjects--Topical Terms:
Baled products
Food science
Baking - quility control

Dewey Class. No.: 664.752 / CAU

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