Stability of Shortenings in Cereal and Baked Products

Stability of Shortenings in Cereal and Baked Products
By:Robert A. Larsen
Published on 1953 by



This Book was ranked at 5 by Google Books for keyword baking.

Book ID of Stability of Shortenings in Cereal and Baked Products's Books is j1AaAAAAIAAJ, Book which was written byRobert A. Larsenhave ETAG "vb86SnRhtug"

Book which was published by since 1953 have ISBNs, ISBN 13 Code is and ISBN 10 Code is

Reading Mode in Text Status is false and Reading Mode in Image Status is false

Book which have "46 Pages" is Printed at BOOK under CategoryBaked products

This Book was rated by Raters and have average rate at ""

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is falseand in ePub is false

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