| 000 | 00894nam a2200277 a 4500 | ||
|---|---|---|---|
| 005 | 20250913110329.0 | ||
| 008 | 981208s1990 xxu 00 eng | ||
| 020 | _a0913250694 | ||
| 039 | 9 |
_a200608151241 _bzaleha _c200105021241 _dazmany _y08-18-1999 _zload |
|
| 090 | _aTP370.B375 | ||
| 090 | _aTP370 | ||
| 245 | 0 | 0 |
_aBatters and breadings in food processing / _cedited by Karel Kulp and Robert Loewe |
| 260 |
_aSt. Paul Minnesota : _bAmerican Association of Cereal Chemists, _c1990 |
||
| 300 |
_a276 p. ; _c23 cm. |
||
| 650 | _aFood industry and trade | ||
| 650 | 0 | _aBatters (Food) | |
| 650 | 0 | _aBreading | |
| 700 | 1 | _aKulp, Karel | |
| 700 | 1 | _aLoewe, Robert | |
| 907 |
_a.b10194940 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP370.B375 |
||
| 914 | _avtls000020412 | ||
| 991 | _aFakulti Sains Hayat | ||
| 998 |
_at _b1999-05-08 _cm _da _feng _gxxu _y0 _z.b10194940 |
||
| 999 |
_c21510 _d21510 |
||