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| 020 | 0 | _a0851869955 | |
| 090 | 0 | _b664.752/C517 | |
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_aChemistry and physics of baking : _bmaterials, processes, and products : the proceedings of an international symposium / _corganized 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 ; edited by J. M. V. Blanshard, P. J. Frazier, T. Galliard. |
| 260 |
_aLondon : _bRoyal Society of Chemistry, _c1986. |
||
| 300 |
_aviii, 276 p. : _bill. |
||
| 490 | 1 |
_aSpecial publication ; _vno. 56 |
|
| 650 | 0 | _aBaked products. | |
| 700 | 1 | 0 | _aBlanshard, J. M. V. |
| 700 | 1 | 0 | _aFrazier, P. J. |
| 700 | 1 | 0 | _aGalliard, T. |
| 710 | 2 | 0 |
_aRoyal Society of Chemistry. _bFoood Chemistry Group. |
| 710 | 2 | 0 |
_aUniversity of Nottingham. _bSchool of Agriculture. |
| 830 | 0 |
_aSpecial publication (Royal Society of Chemistry) ; _vno. 56 |
|
| 942 | _2ddc | ||
| 999 |
_c38229 _d38229 |
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