| 000 -LEADER |
|---|
| fixed length control field |
00590nam a2200157Ia 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
120911s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0471405469 (pbk. : alk. paper) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.815 AME |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Amendola, Joseph. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Understanding baking : the art and science of baking / Joseph Amendola, Nicole Rees.-3rd ed. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
3e |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Hoboken, N.J. : J. Wiley, c2003. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
viii, 279 p. : ill. ; 24 cm. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Baking. |