Batters and breadings in food processing - Info and Reading Options
By Karel Kulp
"Batters and breadings in food processing" was published by American Association of Cereal Chemists in 1990 - St. Paul, Minn., USA, it has 276 pages and the language of the book is English.
“Batters and breadings in food processing” Metadata:
- Title: ➤ Batters and breadings in food processing
- Author: Karel Kulp
- Language: English
- Number of Pages: 276
- Publisher: ➤ American Association of Cereal Chemists
- Publish Date: 1990
- Publish Location: St. Paul, Minn., USA
“Batters and breadings in food processing” Subjects and Themes:
- Subjects: Batters (Food) - Food industry and trade - Breading
Edition Specifications:
- Pagination: 276 p. :
Edition Identifiers:
- The Open Library ID: OL1896138M - OL19208123W
- Library of Congress Control Number (LCCN): 90081317
- ISBN-10: 0913250694
- All ISBNs: 0913250694
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