The technical and economic barriers to production of reduced fat bakery products :: Terry Sharp :: Campden & Chorleywood Food Research Association 1999 :: OBNB, the Open British National Bibliography

Publication Data

Title The technical and economic barriers to production of reduced fat bakery products
Author Terry Sharp
Contributor Campden & Chorleywood Food Research Association
Publisher Campden & Chorleywood Food Research Association
Publication date 1999
Publication location Chipping Campden
Language English

Descriptive Notes

Project no. 37284.

Topics

Food industry and trade :: Great Britain
Market surveys :: Great Britain
Baked products :: Great Britain

Catalogue Data

OBNB ID GB9970277
ISBN 10 n/a
ISBN 13 n/a
Type BibliographicResource, Book
Dewey Classification 338.47664752

ISBD

P1053 27p.
P1042 Includes bibliographical references.

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The technical and economic barriers to production of reduced fat bakery products by Terry Sharp. Published by Campden & Chorleywood Food Research Association in 1999. Publication and catalogue information, links to buy online and reader comments.