Handbook of dough fermentations /
Guardado en:
| Otros Autores: | , |
|---|---|
| Formato: | Libro |
| Lenguaje: | Español Inglés |
| Publicado: |
New York :
Marcel Dekker,
c2003
|
| Colección: | Food Science and Technology ;
|
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 650 | 1 | 7 | |a Elaboración de alimentos |9 12835 |
| 650 | 1 | 4 | |9 10172 |a Historia |
| 650 | 1 | 4 | |9 12746 |a Alimentos |
| 650 | 1 | 0 | |a Fermentación |9 13526 |
| 650 | 1 | 7 | |a Pan |9 12837 |
| 650 | 1 | 7 | |a Productos de panadería |9 12838 |
| 999 | |c 157559 |d 157559 | ||
| 040 | |c arresunl |a arresunl |g JORGE OMAR MACIEL | ||
| 041 | |a eng | ||
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| 082 | 0 | 4 | |a 664.024 |b H 21 |
| 245 | 1 | 0 | |a Handbook of dough fermentations / |c edited by Karel Kulp, Klaus Lorenz. |
| 260 | 3 | |a New York : |b Marcel Dekker, |c c2003 | |
| 300 | |a x, 304 p. : |b il. | ||
| 490 | 1 | |a Food Science and Technology ; | |
| 541 | |c Compra | ||
| 700 | 1 | |a Kulp, Karel |e ed. |9 29704 | |
| 700 | 1 | |a Lorenz, Karel |9 29705 | |
| 830 | 0 | |a Food Science and Technology ; |9 12842 | |
| 942 | |c 00001 |2 ddc | ||