| 000 | 00819nam a22002537a 4500 | ||
|---|---|---|---|
| 005 | 20230512222247.0 | ||
| 008 | 180808t xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781118435878 | ||
| 040 | _cCSPC | ||
| 082 | 0 |
_a641.815 _bW458p |
|
| 100 |
_aWelker, Hans _eauthor. |
||
| 245 | 0 | 0 |
_aProfessional bread baking _bthe culinary institute of America/ _cHans Welker |
| 260 |
_aNew Jersey: _bJohn Wiley and Sons, _c2017. |
||
| 300 |
_axiv, 393 pages; _bcolored images, tables; _c28 cm. |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 500 | _aIncludes bibliographical references and index. | ||
| 650 | 1 | 0 | _aBread. |
| 940 | _a123 | ||
| 942 |
_cBOOK _jCIR 641.815 W458p 2017 |
||
| 999 |
_c5540 _d5540 |
||