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  <titleInfo>
    <title>Baked goods freshness</title>
    <subTitle>technology, evaluation, and inhibition of staling</subTitle>
  </titleInfo>
  <name type="personal">
    <namePart>Hebeda, Ronald E.</namePart>
  </name>
  <name type="personal">
    <namePart>Zobel, Henry F.</namePart>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <place>
      <placeTerm type="code" authority="marccountry">xxu</placeTerm>
    </place>
    <place>
      <placeTerm type="text">New York</placeTerm>
    </place>
    <publisher>Marcel Dekker, Inc.</publisher>
    <dateIssued>1996</dateIssued>
    <issuance>monographic</issuance>
  </originInfo>
  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
  </language>
  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>vii, 282p.: ill.;</extent>
  </physicalDescription>
  <note type="statement of responsibility">edited by Ronald E. Hebeda and Henry F. Zobel.</note>
  <note>includes index.</note>
  <subject>
    <topic>Baked products-Analysis. Food spoilage</topic>
  </subject>
  <classification authority="ddc">664.752</classification>
  <identifier type="isbn">082479348x</identifier>
  <recordInfo>
    <recordCreationDate encoding="marc">110121</recordCreationDate>
  </recordInfo>
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