Description: How baking works :

Main Author:	Figoni, Paula
Format:	Book
Language:	English
Published:	Hoboken, N.J. : Wiley, c2004.
Subjects:	Food > Testing Food technology Food-Processing Industry Food > Analysis Food > Composition Food > Quality Butter Eggs Dairy products Cheese Fruit > Drying Taste

Physical Description:	ix, 358 p. : ill. ; 23 cm.
Bibliography:	Includes bibliographical references (p. 345-346) and index.
ISBN:	0471268569