| 000 | 01545nam a22003131i 4500 | ||
|---|---|---|---|
| 001 | UHEM-41976 | ||
| 003 | UHEM | ||
| 005 | 20240617221045.0 | ||
| 008 | 240616s ||||gr|||| 00| | d | ||
| 020 | _a[sin ISBN] | ||
| 040 |
_aUHEM _bspa _cUHEM _dUHEM _erda |
||
| 082 | 0 | 4 | _a641.59 F2126 |
| 110 | 2 | _aWilfred J. Fance F. Inst. B.B. | |
| 245 | 1 | 0 | _aThe New International Confectioner. \ Wilfred J. Fance F. Inst. B.B. |
| 250 | _a1 | ||
| 264 | 3 | 1 |
_aLugano : _bRené Kramer Publisher _c1968 |
| 300 | _a40 p. | ||
| 336 |
_2rdacontent _atexto _btxt |
||
| 337 |
_2rdamedia _ano mediado _bn |
||
| 338 |
_2rdacarrier _avolumen _bnc |
||
| 505 | 0 | _aI. The historical development of Baking in Europe.II. General nformation.III. Bakery Technology.IV. Raw materials.V. Cake decoration.TechniquesVI. Basic Prerarations.VII. Yeasted Goods.VIII. Friters and Batters.IX. Baking Powder Arated Goods.X. Pastries.XI. Sponge Goods.XII. Ginger and honey goods.XIII. Large cakes and slabs.XIV. Small cakes and afternoon tea fancies.XV. Meringues and japonaise.XVI. Biscuits.XVII. Petits Fours.XVIII. Almond Goods.XIX. Gateaux and torten.XX. Display and Show-Pieces.XXI. Chocolates and sugar confectionery.XXII. Sweets.XXIII: Ices.XXIV. Savoury Goods.XXV. Glosary | |
| 546 | _aInglés | ||
| 650 | 1 | 4 | _aPREPARACIONES BÁSICAS |
| 650 | 1 | 4 | _aCOCINA INTERNACIONAL |
| 650 | 1 | 4 | _aPASTELES/6 |
| 650 | 1 | 4 | _aDULCES-MERENGUES |
| 856 | 4 | 0 |
_uhttp://biblioteca.uhemisferios.edu.ec/Catalogo/Content/Imagenes/repositorioImagenes/confectioner.jpg _qPTA |
| 942 |
_2ddc _cBK |
||
| 999 |
_c11596 _d11596 |
||