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Corporate Author	Royal Society of Chemistry (Great Britain). Food Chemistry Group.
Title	Chemistry and physics of baking : materials, processes, and products : 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 ... / edited by J.M.V. Blanshard, P.J. Frazier, T. Galliard.
Publication Info	London : Royal Society of Chemistry, 1986.

LOCATION	SHELVED AT	LOAN TYPE	STATUS
Chemistry Dept.	QD 1 C55 S7(56)	DEPT DECISION	ASK AT DEPT

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Descript

276p.

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Corporate Author	Royal Society of Chemistry (Great Britain). Food Chemistry Group.
Series	Special publication Royal Society of Chemistry Great Britain ; no.56
Subject	Cooking.
Alt author	Blanshard, J.M.V.
	Frazier, Peter John, 1944-
	Galliard, T.
	University of Nottingham. School of Agriculture.

Descript

276p.

Corporate Author	Royal Society of Chemistry (Great Britain). Food Chemistry Group.
Series	Special publication Royal Society of Chemistry Great Britain ; no.56
Subject	Cooking.
Alt author	Blanshard, J.M.V.
	Frazier, Peter John, 1944-
	Galliard, T.
	University of Nottingham. School of Agriculture.

LOCATION	SHELVED AT	LOAN TYPE	STATUS
Chemistry Dept.	QD 1 C55 S7(56)	DEPT DECISION	ASK AT DEPT

Subject	Cooking.
Descript	276p.
Alt author	Blanshard, J.M.V.
	Frazier, Peter John, 1944-
	Galliard, T.
	University of Nottingham. School of Agriculture.

Persistent link to this item
Click link and copy URL from browser navigation toolbar