Handbook of dough fermentations

BF, Dept. of Food Science and Technology, Lj. (BFZIV)

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Handbook of dough fermentations

Type of material - book ; adult, serious

Publication and manufacture - New York ; Basel : M. Dekker, cop. 2003

Language - english

ISBN - 0-8247-4264-8; 978-0-8247-4264-5

COBISS.SI-ID - 3409528

Link(s):
http://www.loc.gov/catdir/toc/fy051/2004269178.html
http://www.loc.gov/catdir/enhancements/fy0647/2004269178-d.html

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Other authors
Kulp, Karel | Lorenz, Klaus J.

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Call number – location, accession no. ...	Copy status	Reservation
Katedra za tehnologijo rastlinskih živil 664.6 HANDBOOK IN: 0017316	on loan - outside loan, due date: not specified

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Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Kulp, Karel
Lorenz, Klaus J.

Source: Personal bibliographies and: SICRIS

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