| 000 | 01204nam a2200325 a 4500 | ||
|---|---|---|---|
| 005 | 20250918011801.0 | ||
| 008 | 090714s2008 enka b 001 0 eng | ||
| 020 |
_a9781405176132 (hbk. : alk. paper) _cRM701.96 |
||
| 020 | _a140517613X (hbk. : alk. paper) | ||
| 039 | 9 |
_a201402071851 _bzaina _c200912011701 _dzarina _c200912011657 _dzarina _c200911091336 _drahah _y07-14-2009 _zidah |
|
| 040 | _aUKM | ||
| 090 | _aTX552.15.C387 2008 | ||
| 090 |
_aTX552.15 _b.C387 2008 |
||
| 100 | 1 | _aCauvain, Stanley P. | |
| 245 | 1 | 0 |
_aBakery food manufacture and quality : _bwater control and effects / _cStanley P. Cauvain and Linda S. Young. |
| 250 | _a2nd ed. | ||
| 260 |
_aChichester, West Sussex : _bWiley-Blackwell, _c2008. |
||
| 300 |
_axii, 289 p. : _bill. ; _c26 cm. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aBaked product. | |
| 650 | 0 |
_aBaking _xQuality control. |
|
| 700 | 1 | _aYoung, Linda S. | |
| 907 |
_a.b1454670x _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTX552.15.C387 2008 |
||
| 914 | _avtls003414588 | ||
| 990 | _aszj | ||
| 991 | _aProgram Sains Makanan dan Pemakanan - QKM | ||
| 998 |
_at _b2009-01-07 _cm _da _feng _genk _y0 _z.b1454670x |
||
| 999 |
_c446844 _d446844 |
||