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| 100 |
1 |
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|a Cauvain, Stanley P.
|e ed.
|9 20178
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| 245 |
0 |
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|a Bread making
|b improving quality
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| 260 |
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|a Cambridge : Boca Raton
|b Woodhead ; CRC
|c 2003
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| 300 |
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|a 588 p.
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| 500 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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|i En internet: http://www.sciencedirect.com/science/book/9781855735538
|u http://www.sciencedirect.com/science/book/9781855735538
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