Breadmaking improving quality
(eBook)
Contributors
Published
Philadelphia, Pa : Woodhead Pub., 2012.
Edition
2nd ed.
Physical Desc
xxviii, 802 pages : ill.
Status
More Details
Format
eBook
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Reproduction
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Description
Loading Description...
Also in this Series
Checking series information...
Subjects
LC Subjects
Other Subjects
Citations
APA Citation, 7th Edition (style guide)
Cauvain, S. P. (2012). Breadmaking: improving quality (2nd ed.). Woodhead Pub..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Cauvain, Stanley P. 2012. Breadmaking: Improving Quality. Woodhead Pub.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Cauvain, Stanley P. Breadmaking: Improving Quality Woodhead Pub, 2012.
MLA Citation, 9th Edition (style guide)Cauvain, Stanley P. Breadmaking: Improving Quality 2nd ed., Woodhead Pub., 2012.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
a6f920e1-d1a4-e499-a885-442e4de45164-eng
Grouping Information
| Grouped Work ID | a6f920e1-d1a4-e499-a885-442e4de45164-eng |
|---|---|
| Full title | breadmaking improving quality |
| Author | stanley p cauvain |
| Grouping Category | book |
| Last Update | 2022-06-07 21:23:19PM |
| Last Indexed | 2024-05-01 04:54:52AM |
Book Cover Information
| Image Source | default |
|---|---|
| First Loaded | Jul 4, 2022 |
| Last Used | Mar 25, 2024 |
Marc Record
| First Detected | Aug 09, 2021 12:29:13 PM |
|---|---|
| Last File Modification Time | Nov 22, 2021 08:42:58 AM |
MARC Record
| LEADER | 02107nam a2200457 a 4500 | ||
|---|---|---|---|
| 001 | EBC1584629 | ||
| 003 | MiAaPQ | ||
| 006 | m E | | ||
| 007 | cr cn||||||||| | ||
| 008 | 120118s2012 paua sb 001 0 eng d | ||
| 010 | |z 2012931170 | ||
| 020 | |z 9780857090607 | ||
| 020 | |z 9780857095695 (e-book) | ||
| 035 | |a (Sirsi) EBC1584629 | ||
| 035 | |a (Sirsi) EBC1584629 | ||
| 035 | |a (MiAaPQ)EBC1584629 | ||
| 035 | |a (Au-PeEL)EBL1584629 | ||
| 035 | |a (CaPaEBR)ebr10641429 | ||
| 035 | |a (CaONFJC)MIL550203 | ||
| 035 | |a (OCoLC)867318123 | ||
| 040 | |a MiAaPQ|c MiAaPQ|d MiAaPQ | ||
| 050 | 4 | |a TX769|b .B74 2012 | |
| 245 | 0 | 0 | |a Breadmaking|h [eBook] :|b improving quality /|c edited by Stanley P. Cauvain. |
| 250 | |a 2nd ed. | ||
| 260 | |a Philadelphia, Pa :|b Woodhead Pub.,|c 2012. | ||
| 300 | |a xxviii, 802 p. :|b ill. | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition,|x 2042-8049 ;|v no. 229 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Wheat and flour quality -- pt. 2. Dough development and particular bread ingredients -- pt. 3. Bread sensory quality, shelf life and safety -- pt. 4. Particular bread products. | |
| 533 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Baking. | |
| 650 | 0 | |a Bread industry. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Cauvain, Stanley P. | |
| 710 | 2 | |a ProQuest (Firm) | |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ;|v no. 229. | |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yavapai-ebooks/detail.action?docID=1584629|x Yavapai College|y Yavapai College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=1584629|x Prescott College|y Prescott College users click here to access |
| 856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/yln-ebooks/detail.action?docID=1584629|x Yavapai Library Network|y All other users click here to access |
| 945 | |a E-Book | ||
