| 000 | 01029cam a22002897a 4500 | ||
|---|---|---|---|
| 005 | 20250917235701.0 | ||
| 008 | 080623s2007 enka b 001 0 eng | ||
| 020 |
_a9780854044863 (hard) _cRM159.68 |
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| 020 | _a0854044868 (hard) | ||
| 039 | 9 |
_a200902121630 _bariff _c200902121623 _dariff _c200809241534 _dzainol _c200806231622 _drasyilla _y06-23-2008 _zrasyilla |
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| 040 | _aUKM | ||
| 090 | _aTX552.15.S35 2007 | ||
| 090 |
_aTX552.15 _b.S35 2007 9 |
||
| 245 | 0 | 4 |
_aThe science of bakery products / _cedited by W.P. Edwards |
| 260 |
_aCambridge, UK : _bRoyal Society of Chemistry, _c2007 |
||
| 300 |
_axiv, 259 p. : _bill. ; _c24 cm. |
||
| 504 | _aIncludes bibliographical refrences and index | ||
| 650 | 0 | _aBaked product | |
| 700 | 1 | _aEdwards, W. P. | |
| 907 |
_a.b14224501 _b2020-10-15 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTX552.15.S35 2007 |
||
| 914 | _avtls003380479 | ||
| 990 | _azr/maa | ||
| 991 | _aProgram Sains Makanan dan Pemakanan | ||
| 998 |
_ad _at _b2008-10-06 _cm _da _feng _genk _y0 _z.b14224501 |
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| 999 |
_c417777 _d417777 |
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