| 000 | 00000nam 2200000zi 4500 |
| 001 | 9.951749 |
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| 003 | CaOODSP |
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| 005 | 20250616083154 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 250602e196704##oncad ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA58-7/16-1967E-PDF |
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| 100 | 1 |aVoisey, Peter W., |eauthor. |
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| 245 | 12|aA technique for studying dough development during mixing to evaluate flours / |c[Peter W. Voisey, H. Miller and M. Kloek]. |
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| 264 | 1|a[Ottawa] : |bEngineering Research Service, Research Branch, Canada Department of Agriculture, |cApril, 1967. |
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| 300 | |a1 online resource (33 pages) : |billustrations, charts |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aEngineering specifications ; |v6510 |
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| 500 | |aCover title. |
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| 500 | |aDigitized edition from print [provided by Agriculture and Agri-Food Canada]. |
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| 504 | |aIncludes bibliographical references (pages 26-27). |
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| 650 | 0|aDough|xTesting. |
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| 650 | 6|aPâte|xEssais. |
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| 710 | 1 |aCanada.|bDepartment of Agriculture.|bEngineering Research Service, |eissuing body. |
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| 830 | #0|aEngineering specifications ;|v6510.|w(CaOODSP)9.951038 |
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| 856 | 40|qPDF|s12.4 MB|uhttps://publications.gc.ca/collections/collection_2025/aac-aafc/A58-7-16-1967-eng.pdf |
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