Chemistry and physics of baking : materials, processes, and products / the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham, the School of Agriculture, Sutton Bonington, 10th-12th April 1985, edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard
Titre:
Chemistry and physics of baking : materials, processes, and products / the proceedings of an international symposium organized by the Food Chemistry Group of the Royal Society of Chemistry and the School of Agriculture of the University of Nottingham, the School of Agriculture, Sutton Bonington, 10th-12th April 1985, edited by J.M.V. Blanshard, P.J. Frazier and T. Galliard
Auteur:
Blanshard, J.M.V.
Informations de publication:
London : The Royal Society of Chemistry, c.1986.
Description physique:
276 p.
Terme sujet:
Format:
Livres
Date de publication:
1986
WAIT_PUBINFO:
London : The Royal Society of Chemistry, c.1986.