An edition of Professional Baking, Study Guide (1993)

Professional Baking - Study Guide (2nd Edition)

2 edition

by Wayne Gisslen

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February 2, 2023 | History

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An edition of Professional Baking, Study Guide (1993)

Professional Baking - Study Guide (2nd Edition)

2 edition

by Wayne Gisslen

3 Want to read

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Publish Date

November 15, 1993

Publisher

John Wiley & Sons Inc

Language

English

Pages

144

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WorldCat

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Previews available in: English

Edition	Availability
1 Professional Baking, Study Guide March 18, 2004, Wiley in English 047147777X 9780471477778	zzzz Locate
2 Professional Baking - Study Guide (2nd Edition) November 15, 1993, John Wiley & Sons Inc Paperback in English - 2 edition 0471306177 9780471306177	aaaa Preview Only

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Book Details

First Sentence

"1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?"

Classifications

Library of Congress: TX763 .S78 1994

The Physical Object

Format: Paperback
Number of pages: 144
Dimensions: 11 x 8.8 x 0.5 inches
Weight: 12.8 ounces

Edition Identifiers

Open Library: OL10307708M
ISBN 10: 0471306177
ISBN 13: 9780471306177
OCLC/WorldCat: 31078232

Work Identifiers

Work ID: OL1802185W

Source records

First Sentence

"1. Which of the following ingredients must always be scaled, and which ingredients can sometimes be measured by volume?"

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Professional Baking - Study Guide (2nd Edition)

by Wayne Gisslen