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Flour strength as influenced by the addition of diastatic ferments

by: Collatz, Ferdinand Albert

Publication date: 1922

Topics: Flour, Amylases

Publisher: Chicago : [s.n.]

Collection: cdl; americana

Contributor: University of California Libraries

Language: English

Issued also as a thesis, University of Minnesota

Bibliography: p. 63-72

Issued also as a thesis, University of Minnesota

Addeddate: 2007-05-18 21:30:59

Call number: nrlf_ucb:GLAD-261335

Camera: 1Ds

Collection-library: nrlf_ucb

Copyright-evidence: Evidence reported by judyjordan for item flourstrengthasi00collrich on May 18, 2007: no visible notice of copyright; stated date is 1922.

Copyright-evidence-date: 20070518213054

Copyright-evidence-operator: judyjordan

Copyright-region: US

External-identifier: urn:oclc:record:1045555910

Foldoutcount: 0

Identifier: flourstrengthasi00collrich

Identifier-ark: ark:/13960/t6sx66f9t

Full catalog record: MARCXML

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