Jump to main content
図書

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, the School of Agriculture, Sutton Bonington, 10th-12th April 1985 / edited by J.M.V. Blanshard, P.J. Frazier, T. Galliard. (Special publication)

Icons representing 図書

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, the School of Agriculture, Sutton Bonington, 10th-12th April 1985 / edited by J.M.V. Blanshard, P.J. Frazier, T. Galliard.

(Special publication)

Call No. (NDL)
M15-A2856
Bibliographic ID of National Diet Library
000003134254
Material type
図書
Author
Blanshard, J. M. V.ほか
Publisher
Royal Society of Chemistry
Publication date
c1986.
Material Format
Paper
Capacity, size, etc.
vii, 276 p. ; 23 cm.
NDC
-
View All

Notes on use

Note (General):

Includes bibliographical references and index.

Search by Bookstore

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type
図書
ISBN
0851869955
Author/Editor (Series Title)
Royal Society of Chemistry
no. 56
Publication, Distribution, etc.
Publication Date
c1986.
Publication Date (W3CDTF)
1986
Extent
vii, 276 p. ; 23 cm.