Baked goods freshness:  technology, evaluation, and inhibition of staling. 
edited by Ronald E. Hebeda and Henry F. Zobel. 
 - New York:  Marcel Dekker, Inc.,  1996. 
 - vii, 282p.:  ill.; 
<br/><br/> includes index. 
<br/><br/><label>ISBN: </label>082479348x 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Baked products-Analysis. Food spoilage. 
<br/><br/><label>Dewey Class. No.: </label>664.752