1. Bakery Food Manufacture and Quality
پدیدآورنده : / Stanley P. Cauvain And Linda S. Young
کتابخانه: Central Library and Information Center of the University of Mohaghegh Ardabili (Ardabil)
موضوع : Baked Products,Baking - Quality control
رده :
TX552
,.
15
.
C
38
2. Bakery food manufacture and quality
پدیدآورنده : Stanley P. Cauvain and Linda S. Young.
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products.,Baking-- Quality control.
3. Bakery food manufacture and quality
پدیدآورنده : / Stanley P. Cauvain and Linda S. Young
کتابخانه: Central Library and Document Center of Shahid Chamran University (Khuzestan)
موضوع : Baked products.,Baking--Quality control
4. Bakery food manufacture and quality. water control and effects
پدیدآورنده : Cauvain, Stanley P.
کتابخانه: Library of Razi Metallurgical Research Center (Tehran)
موضوع : ، Baked products,، Baking -- Quality control
رده :
TX
552
.
15
.
C38
2000
5. Bakery food manufacture and quality: water control and effects
پدیدآورنده : Cauvain, Stanley P.
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : ، Baked products,Quality control ، Baking
رده :
TX
552
.
15
.
C38
2000
6. Bakery products :
پدیدآورنده : editor, Y.H. Hui ; associate editors, Harold Corke ... [et al.]
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Baked products,Baking
رده :
TX763
.
B325
2006
7. Techniques modernes de la biscuiterie, Patisserei-boulangerie industrielles et artisanales et des produits de regime
پدیدآورنده : Kinger, Jean
کتابخانه: Central Library of Sharif University of Technology (Tehran)
موضوع : ، Baking,، Baked products
رده :
TX
763
.
K52
8. Technology of Biscuits, Crackers and Cookies
پدیدآورنده :
کتابخانه: Central Library and Documents Center of Mazandaran University (Mazandaran)
موضوع : Baking. ; Baked Products. ;
