Chemistry and physics of baking materials, processes, and products
| Autores Corporativos: | , |
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| Otros Autores: | , , |
| Formato: | Libro |
| Idioma: | Inglés |
| Publicado: |
London :
The Royal Society of Chemistry
1986
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| Colección: | Special publication (Royal Society of Chemistry (Regne Unit)) ;
56 |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991007018869706719 |
| Notas: | A portada consta: The Proceedings of an International Symposium organized by the Food Chemistry Group of The Royal Society of Chemistry and the School of Agriculture of the University of Nottingham. The School of Agriculture, Sutton Bonington, 10th-12th April 1985 |
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| Descripción Física: | VIII, 276 p. : il.; 22 cm |
| Bibliografía: | Referències bibliogràfiques |
| ISBN: | 9780851869957 |
