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  <titleInfo>
    <title>About professional baking</title>
  </titleInfo>
  <name type="personal">
    <namePart>Sokal, Gail</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="text">UK</placeTerm>
    </place>
    <publisher>Delmar cengage learning</publisher>
    <dateIssued>2006</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <physicalDescription>
    <extent>xix. 601 p. ; ill., (Col.) : 28 cm. +CD</extent>
  </physicalDescription>
  <note>Includes appendix, glossary, references and index.</note>
  <subject>
    <topic>Baking Human nutritions</topic>
    <topic>Quick bread mixing</topic>
    <topic>Frozen desserts</topic>
    <topic>Frostings</topic>
    <topic>yeast</topic>
    <topic>HND</topic>
    <topic>FRAHS</topic>
  </subject>
  <classification authority="ddc">613.2 SOK</classification>
  <identifier type="isbn">9781401849221 (hb)</identifier>
  <recordInfo/>
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