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hardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
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Functional Additives for Bakery Foods Hardcover - 1995 - 1991st Edition
by Clyde E. Stauffer
First line
The use of oxidizing chemicals in baking confers technological advantages that are necessitated mainly by the demand for increased throughput in the modern baking industry, along with a perception that the whitest, brightest possible crumb color is desired by the customer.
Details
- Title Functional Additives for Bakery Foods
- Author Clyde E. Stauffer
- Binding Hardcover
- Edition number 1991st
- Edition 1991
- Pages 280
- Volumes 1
- Language ENG
- Publisher Springer
- Date 1995-12-31
- ISBN 9780442003531 / 0442003536
- Weight 1.44 lbs (0.65 kg)
- Dimensions 9.43 x 6.18 x 1.01 in (23.95 x 15.70 x 2.57 cm)
- Library of Congress subjects Baked products, Food additives
- Library of Congress Catalog Number 90-37356
- Dewey Decimal Code 664.752
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Functional Additives for Bakery Foods (AVI Books)
by Stauffer, Clyde E.
- Used
- good
- Hardcover
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- Used - Good
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780442003531 / 0442003536
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Newport Coast, California, United States
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Functional Additives for Bakery Foods
by Clyde E. Stauffer
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- ISBN 10 / ISBN 13
- 9780442003531 / 0442003536
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Uxbridge, Greater London, United Kingdom
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Hard Cover. New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Functional Additives for Bakery Foods.
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Functional Additives For Bakery Foods (Hb 1991)
by Stauffer C.
- Used
- very good
- Condition
- Used - Very Good
- ISBN 10 / ISBN 13
- 9780442003531 / 0442003536
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Indianapolis, Indiana, United States
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Functional Additives for Bakery Foods (AVI Books)
by Stauffer, Clyde E
- New
- Hardcover
- Condition
- New
- Binding
- Hardcover
- ISBN 10 / ISBN 13
- 9780442003531 / 0442003536
- Quantity Available
- 5
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campbelltown, Florida, United States
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$261.00$15.00 shipping to USA
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Springer. hardcover. New. 6x0x9.
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