Handbook of dough fermentations/ (Record no. 146683)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01548cam a22003854a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0824742648 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | CUS |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 663.130202 |
| Item number | KUL/H |
| 245 00 - TITLE STATEMENT | |
| Title | Handbook of dough fermentations/ |
| Statement of responsibility, etc. | edited by Karel Kulp, Klaus Lorenz. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | New York: |
| Name of publisher, distributor, etc. | Marcel Dekker, |
| Date of publication, distribution, etc. | 2003. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 304 p.: |
| Other physical details | ill.; |
| Dimensions | 24 cm. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 1. Grain, Baking, and Sourdough Bread: A Brief Historical<br/> Panorama <br/> Ronald L. Wirtz<br/>2. Biological Fundamentals of Yeast and Lactobacilli Fermentation<br/> in Bread Dough <br/> Peter Stolz<br/>3. Yeast Fermentations <br/> Daniel H. Maloney and James J. Foy<br/>4. Associations and Interactions of Microorganisms in Dough<br/> Fermentations: Effects on Dough and Bread Characteristics <br/> M. Antonia Martinez-Anaya<br/>5. Baker's Yeast and Sourdough Technologies in the Production of<br/> U.S. Bread Products <br/> Karel Kulp<br/>6. Commercial Starters in the United States <br/> T. Frank Sugihara<br/>7. Rye Bread: Fermentation Processes and Products in the United<br/> States <br/> Klaus Lorenz<br/>8. Commercial Starters in France <br/> Bernard Poitrenaud<br/>9. Commercial Starters in Spain <br/> Cristina M. Rosell and Carmen Benedito<br/>10. Preferments and Sourdoughs for German Breads <br/> Klaus Lorenz and J.-M. Bruemmer<br/>11. Sourdough Bread in Finland and Eastern Europe <br/> Teija-Tuula Valjakka, Kati Katina, and Heikki Kerojoki<br/> |
| 650 #0 - SUBJECT | |
| Keyword | Bread. |
| 650 #0 - SUBJECT | |
| Keyword | Fermentation. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Kulp, Karel., ed. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Lorenz, Klaus J., ed. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Reference Books |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection Type | Home library | Current library | Shelving location | Date acquired | Full call number | Accession number | Date last seen | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Collection | Central Library, Sikkim University | Central Library, Sikkim University | Reference | 28/08/2016 | 663.130202 KUL/H | P01311 | 23/09/2022 | Reference Books |