| Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:140512747:1306 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:140512747:1306?format=raw |
LEADER: 01306cam a2200361 i 4500
001 2014003138
003 DLC
005 20150317083232.0
006 m |o d |
007 cr_|||||||||||
008 140124s2014 enk ob 001 0 eng
010 $a 2014003138
020 $a9781118791936 (Adobe PDF)
020 $a9781118792070 (ePub)
020 $z9781119967156 (cloth)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX763
082 00 $a641.81/5$223
245 00 $aBakery products science and technology /$c[compiled by] Dr Weibiao Zhou and Y H Hui.
250 $aSecond edition.
264 1 $aChichester, West Sussex, UK :$bJohn Wiley & Sons Inc.,$c2014.
300 $a1 online resource.
336 $atext$2rdacontent
337 $acomputer$2rdamedia
338 $aonline resource$2rdacarrier
504 $aIncludes bibliographical references and index.
588 $aDescription based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $aBaking.
650 0 $aBaked products.
700 1 $aZhou, Weibiao.
700 1 $aHui, Y. H.$q(Yiu H.)
776 08 $iPrint version:$tBakery products science and technology$bSecond edition.$dChichester, West Sussex, UK : John Wiley & Sons Inc., 2014$z9781119967156$w(DLC) 2013048365