000			02008cam a22004214i 4500
005			20221109170026.0
008			020719s2003 njua b 001 0 eng d
010			_a 2002028887
011			_aBIB MATCHES WORLDCAT
020			_a0471405469 _qpbk. (alk. paper)
020			_a9780471405467 _qpbk. (alk. paper)
035			_a(ATU)b10143841
035			_a(DLC) 2002028887
035			_a(OCoLC)50252010
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aTX683. _bA45 2003
082	0		_a641.815
100	1		_aAmendola, Joseph _eauthor. _91038196
245	1	0	_aUnderstanding baking : _bthe art and science of baking / _cJoseph Amendola, Nicole Rees.
250			_aThird edition.
264		1	_aHoboken, N.J. : _bJ. Wiley, _c[2003]
264		4	_c©2003
300			_aviii, 279 pages : _billustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aPrevious ed.: published as by Joseph Amendola and Donald E. Lundberg. New York: Van Nostrand Reinhold; London: Chapman and Hall, 1992.
504			_aIncludes bibliographical references (pages 267-272) and index.
505	0		_aWheat and Grain Flours -- Yeast and Chemical Leaveners -- Sugar and Other Sweeteners -- Eggs -- Fats and Oils -- Milk and Dairy Products -- Thickeners: Starches, Gelatin, and Gums -- Chocolate -- Water -- Salt -- The Physics of Heat -- Bread and Other Yeast-Risen Products -- Laminates -- Cake Baking -- Egg Cookery: Custards, Souffles, Meringues, Buttercream, and Pate a Choux -- Pies and Tarts -- Cookies -- Sugar Syrups and Candymaking.
588			_aMachine converted from AACR2 source record.
650		0	_aBaking _9314388
700	1		_aRees, Nicole, _eauthor. _91038198
907			_a.b10143841 _b11-07-17 _c27-10-15
942			_cB
945			_a641.815 AME _g1 _iA324941B _j0 _lcmain _o- _p$47.76 _q- _r- _s- _t0 _u17 _v23 _w1 _x6 _y.i12592973 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnju _h0
999			_c1107600 _d1107600