Tools

LEADER 10683cam a22005777i 4500

001 ssj0001777515;

003 WaSeSS;

005 20221212080339.0;

006 m d ;

007 cr n ;

008 160315s2016 ne a sb 001 0 eng d;

010 a| 2016936051;

020 a| 0081007159;

020 a| 9780081007150;

020 a| 0081007248q| (electronic bk.);

020 a| 9780081007242q| (electronic bk.);

035 a| (WaSeSS)ssj0001777515;

042 a| lccopycat;

043 a| a-cc---;

049 a| EREEa| NEHH;

050 00 a| TX560.B8b| H83 2016;

082 04 a| 641.81/52| 23;

100 1 a| Huang, Sidi.?| UNAUTHORIZED;

245 10 a| Steamed breadsh| [electronic resource] :b| ingredients, processing and quality /c| Sidi Huang, Diane Miskelly.;

260 a| Amsterdam :b| Woodhead Publishing is an imprint of Elsevier,c| [2016];

300 a| xxviii, 178 pages :b| illustrations ;c| 24 cm;

490 1 a| Woodhead Publishing series in food science, technology and nutrition,x| 2042-8049 ;v| number 303;

504 a| Includes bibliographical references and index.;

505 00 a| Machine generated contents note:g| 1.1.t| Introduction --g| 1.2.t| Steamed Product Types --g| 1.2.1.t| Steamed Bread (Mantou or Moo) --g| 1.2.2.t| Steamed Buns (Bao Zi or Bao) --g| 1.2.3.t| Steamed Rolls (Huajuan or Juan) --g| 1.2.4.t| Fancy Steamed Bread --g| 1.2.5.t| Char Siew Bao-Guangdong-Style Barbecue Pork Buns --g| 1.2.6.t| Steamed Cake --g| 1.3.t| Similarities and Differences Between Baked and Steamed Bread --g| 1.3.1.t| Ingredients --g| 1.3.2.t| Baking --g| 1.3.3.t| Lysine Availability and Acrylamide Formation --g| 1.3.4.t| Shelf Life --g| 1.4.t| Similarities Between Steamed Buns and Other Wheat-Based Products --g| 1.5.t| Current Status --g| 1.6.t| Production of Steamed Products Outside Asia --g| 1.7.t| Conclusion --t| References --g| 2.1.t| Introduction --g| 2.2.t| Differences in Ingredients --g| 2.3.t| Differences in Physical Properties and Eating Quality --g| 2.3.1.t| Specific Volume --g| 2.3.2.t| Spread Ratio --g| 2.3.3.t| Texture and Eating Quality --g| 2.4.t| Differences in Flour Quality Requirements --g| 2.5.t| Geographic Preferences --g| 2.5.1.t| 1997 Market Survey --g| 2.5.2.t| 2015 Market Survey --g| 2.6.t| Conclusion --t| References --g| 3.1.t| Introduction --g| 3.2.t| Flour --g| 3.3.t| Flour Quality for Steamed Bread --g| 3.3.1.t| Protein Content and Protein Quality --g| 3.3.2.t| Color and Extraction Rate --g| 3.3.3.t| Particle Size of Flour --g| 3.3.4.t| Water Absorption --g| 3.3.5.t| Starch --g| 3.3.6.t| Other Components --g| 3.3.7.t| Flour Quality Requirements --g| 3.4.t| Preharvest Rain-Damaged (Sprouted) Wheat --g| 3.5.t| Flour Aging --g| 3.6.t| Water --g| 3.6.1.t| Water Quality --g| 3.6.2.t| Hardness --g| 3.6.3.t| pH --g| 3.7.t| Sourdough --g| 3.8.t| Yeast --g| 3.8.1.t| Types of Yeast --g| 3.8.2.t| Use of Yeast --g| 3.8.3.t| Rate of Addition --g| 3.8.4.t| Use of Salt-Stressed Yeast --g| 3.9.t| Conclusion --t| References --g| 4.1.t| Introduction --g| 4.2.t| Other Flours --g| 4.2.1.t| Blending of Wheat Flour and Other Flours --g| 4.2.2.t| Barley Flour --g| 4.3.t| Dietary Fiber --g| 4.3.1.t| Wheat Bran --g| 4.3.2.t| Barley Spent Grain --g| 4.3.3.t| Barley Hull and Flaxseed Hull Extract --g| 4.3.4.t| Soybean Hull --g| 4.3.5.t| Resistant Starch --g| 4.3.6.t| Green Banana Flour --g| 4.4.t| Sugar --g| 4.5.t| Salt --g| 4.6.t| Fats and Edible Oils --g| 4.7.t| Alkali --g| 4.8.t| Leavening Agents --g| 4.8.1.t| Baking Powder --g| 4.8.2.t| Ammonium Bicarbonate --g| 4.8.3.t| Role of Leavening Agents in Steamed Bread --g| 4.9.t| Soy Flour --g| 4.10.t| Ascorbic Acid --g| 4.11.t| Emulsifiers --g| 4.12.t| Enzymes --g| 4.12.1.t| Amylases --g| 4.12.2.t| Xylanases --g| 4.13.t| Combination Application of Emulsifiers, Enzymes, and Other Additives --g| 4.14.t| Gums and Hydrocolloids --g| 4.15.t| Milk and Dried Milk Powder --g| 4.16.t| Colorings --g| 4.17.t| Conclusion --t| References --g| 5.1.t| Introduction --g| 5.2.t| Savory Fillings --g| 5.2.1.t| Introduction --g| 5.2.2.t| Vegetable Fillings --g| 5.2.3.t| Meat Fillings --g| 5.2.4.t| Mixture of Vegetable and Meat Fillings --g| 5.3.t| Sweet Fillings --g| 5.4.t| Conclusion --t| References --g| 6.1.t| Introduction --g| 6.2.t| Selection and Preparation of Ingredients --g| 6.3.t| Dough Mixing --g| 6.3.1.t| Types of Mixers --g| 6.3.2.t| Bakery Water Addition --g| 6.3.3.t| Dough Microstructure --g| 6.3.4.t| Mixing Variables --g| 6.4.t| Fermentation --g| 6.4.1.t| Function of Yeast and Other Microflora --g| 6.4.2.t| Dough Maturity --g| 6.5.t| Dough Preparation Procedures --g| 6.5.1.t| One-Step Procedure --g| 6.5.2.t| Two-Step Procedure --g| 6.5.3.t| Sourdough Procedure --g| 6.5.4.t| Liquid Ferment Procedure --g| 6.5.5.t| Fermented Glutinous Rice (Tiang liu Niang) Procedure --g| 6.6.t| Conclusion --t| References --g| 7.1.t| Introduction --g| 7.2.t| Molding --g| 7.2.1.t| Steamed Bread Molding --g| 7.2.2.t| Steamed Bun Molding --g| 7.2.3.t| Molding Steamed Rolls --g| 7.2.4.t| Combined Sheeting and Molding --g| 7.3.t| Proofing --g| 7.3.1.t| Control of Proofing Conditions --g| 7.4.t| Steaming --g| 7.4.1.t| Introduction --g| 7.4.2.t| Changes in Temperature --g| 7.4.3.t| Changes in Moisture --g| 7.4.4.t| Changes in Volume --g| 7.4.5.t| Formation of Skin --g| 7.4.6.t| Control of Steaming Conditions --g| 7.4.7.t| Steaming Equipment --g| 7.5.t| Cooling and Packing --g| 7.6.t| Conclusion --t| References --g| 8.1.t| Introduction --g| 8.1.1.t| Frozen Steamed Products --g| 8.1.2.t| Frozen Doughs --g| 8.2.t| Production of Frozen Dough --g| 8.2.1.t| Ingredients --g| 8.2.2.t| Frozen Dough Processing --g| 8.3.t| Production of Frozen Finished Breads, Buns, and Rolls --g| 8.4.t| Conclusion --t| References --g| 9.1.t| Introduction --g| 9.2.t| Laboratory Processing Methods --g| 9.2.1.t| Chinese National Standard Procedures --g| 9.2.2.t| Optimized Two-Step Methods --g| 9.2.3.t| One-Step Methods --g| 9.2.4.t| Sourdough Procedure --g| 9.3.t| Guidelines for Laboratory Processing --g| 9.3.1.t| Water Addition --g| 9.3.2.t| Mixing Conditions --g| 9.3.3.t| Proofing Conditions --g| 9.3.4.t| Sheeting Conditions --g| 9.3.5.t| Dividing and Rounding --g| 9.3.6.t| Steaming Conditions --g| 9.3.7.t| Time to Evaluation Tests --g| 9.4.t| Quality Evaluation Systems --g| 9.4.1.t| Characteristics --g| 9.4.2.t| Measurable Characteristics --g| 9.4.3.t| Appearance --g| 9.4.4.t| Texture --g| 9.4.5.t| Flavor --g| 9.4.6.t| Scoring Systems --g| 9.5.t| Objective Assessment of Steamed Bread Quality --g| 9.5.1.t| Texture Analysis --g| 9.5.2.t| Color Measurement --g| 9.5.3.t| Laser Technology --g| 9.5.4.t| Image Analysis --g| 9.6.t| Conclusion --t| References --g| 10.1.t| Introduction --g| 10.2.t| Appearance --g| 10.2.1.t| Color --g| 10.2.2.t| Smoothness --g| 10.2.3.t| Weight and Dimensions --g| 10.3.t| Flavor --g| 10.4.t| Texture and Eating Quality --g| 10.4.1.t| Sticky Eating Quality --g| 10.4.2.t| Crumb Texture Is Too Firm --g| 10.4.3.t| Steamed Bread Bottom Is Too Firm --g| 10.4.4.t| Crumb Structure Is Too Coarse --g| 10.5.t| Potential of Food Additives --g| 10.6.t| Integrating Product Improvement Into the Manufacturing Process --g| 10.7.t| Conclusion --t| References --g| 11.1.t| Introduction --g| 11.2.t| Steamed Bread Spoilage --g| 11.2.1.t| Characteristics of Steamed Bread Spoilage --g| 11.2.2.t| Microbial Spoilage --g| 11.2.3.t| Marketplace Survey of Steamed Bread --g| 11.3.t| Food Safety Programs --g| 11.3.1.t| HACCP Plan --g| 11.3.2.t| Integration With Other Management Systems --g| 11.4.t| Preservation and Safe Storage --g| 11.4.1.t| Techniques to Prolong the Shelf Life of Steamed Bread --g| 11.4.2.t| Storage Conditions --g| 11.5.t| Staling --g| 11.6.t| Additives to Extend Shelf Life --g| 11.7.t| Conclusions --t| References --g| 12.1.t| Introduction --g| 12.2.t| Nutritional Composition of Steamed Products --g| 12.3.t| Flour Fortification --g| 12.4.t| Glycemic Index --g| 12.5.t| Wholegrain --g| 12.6.t| Antioxidants in Grain --g| 12.7.t| Food as Medicine --g| 12.7.1.t| Supplementation With Green Tea --g| 12.7.2.t| Supplementation With Mushrooms and Other Fungi --g| 12.8.t| Other Ingredients --g| 12.9.t| Conclusion --t| References --g| 13.1.t| Consumption Patterns --g| 13.2.t| Fundamental Research --g| 13.3.t| Meeting the Needs of the Consumer --g| 13.4.t| Industrial Production --g| 13.5.t| Development of New Products --g| 13.6.t| Improving Shelf Life --g| 13.7.t| Frozen Dough Technology --g| 13.8.t| Gluten-Free Products --g| 13.9.t| Wheat Breeding --t| References.;

506 a| Available only to authorized users.;

650 0 a| Steaming (Cooking)=| ^A129266;

520 a| Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.;

538 a| Mode of access: World Wide Web;

650 0 a| Breadz| China.=| ^A92168;

650 7 a| Steaming (Cooking)2| fast0| (OCoLC)fst01754574;

650 7 a| Bread.2| fast0| (OCoLC)fst01198482;

651 7 a| China.2| fast0| (OCoLC)fst01206073?| UNAUTHORIZED;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Miskelly, Diane.?| UNAUTHORIZED;

830 0 a| Woodhead Publishing in food science, technology, and nutrition ;v| no. 303.=| ^A700104;

856 40 z| Full text available from eBook - Agricultural, Biological, and Food Sciences 2016 [EBCABS16]u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9780081007150;

947 a| (OCoLC)ocn950449962;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 5248321;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5248321-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 2/17/2020x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5248321-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 2/17/2020x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5248321-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 2/17/2020x| EBOOKz| JERESOURCE;

Steamed breads ingredients, processing and quality / Sidi Huang, Diane Miskelly.

Author/creator	Huang, Sidi
Other author	Miskelly, Diane.
Format	Electronic
Publication Info	Amsterdam : Woodhead Publishing is an imprint of Elsevier, [2016]
Description	xxviii, 178 pages : illustrations ; 24 cm
Supplemental Content	Full text available from eBook - Agricultural, Biological, and Food Sciences 2016 [EBCABS16]
Subjects	Steaming (Cooking) Bread--China.

Series	Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; number 303 Woodhead Publishing in food science, technology, and nutrition ; no. 303. ^A700104
Contents	Machine generated contents note: 1.1. Introduction -- 1.2. Steamed Product Types -- 1.2.1. Steamed Bread (Mantou or Moo) -- 1.2.2. Steamed Buns (Bao Zi or Bao) -- 1.2.3. Steamed Rolls (Huajuan or Juan) -- 1.2.4. Fancy Steamed Bread -- 1.2.5. Char Siew Bao-Guangdong-Style Barbecue Pork Buns -- 1.2.6. Steamed Cake -- 1.3. Similarities and Differences Between Baked and Steamed Bread -- 1.3.1. Ingredients -- 1.3.2. Baking -- 1.3.3. Lysine Availability and Acrylamide Formation -- 1.3.4. Shelf Life -- 1.4. Similarities Between Steamed Buns and Other Wheat-Based Products -- 1.5. Current Status -- 1.6. Production of Steamed Products Outside Asia -- 1.7. Conclusion -- References -- 2.1. Introduction -- 2.2. Differences in Ingredients -- 2.3. Differences in Physical Properties and Eating Quality -- 2.3.1. Specific Volume -- 2.3.2. Spread Ratio -- 2.3.3. Texture and Eating Quality -- 2.4. Differences in Flour Quality Requirements -- 2.5. Geographic Preferences -- 2.5.1. 1997 Market Survey -- 2.5.2. 2015 Market Survey -- 2.6. Conclusion -- References -- 3.1. Introduction -- 3.2. Flour -- 3.3. Flour Quality for Steamed Bread -- 3.3.1. Protein Content and Protein Quality -- 3.3.2. Color and Extraction Rate -- 3.3.3. Particle Size of Flour -- 3.3.4. Water Absorption -- 3.3.5. Starch -- 3.3.6. Other Components -- 3.3.7. Flour Quality Requirements -- 3.4. Preharvest Rain-Damaged (Sprouted) Wheat -- 3.5. Flour Aging -- 3.6. Water -- 3.6.1. Water Quality -- 3.6.2. Hardness -- 3.6.3. pH -- 3.7. Sourdough -- 3.8. Yeast -- 3.8.1. Types of Yeast -- 3.8.2. Use of Yeast -- 3.8.3. Rate of Addition -- 3.8.4. Use of Salt-Stressed Yeast -- 3.9. Conclusion -- References -- 4.1. Introduction -- 4.2. Other Flours -- 4.2.1. Blending of Wheat Flour and Other Flours -- 4.2.2. Barley Flour -- 4.3. Dietary Fiber -- 4.3.1. Wheat Bran -- 4.3.2. Barley Spent Grain -- 4.3.3. Barley Hull and Flaxseed Hull Extract -- 4.3.4. Soybean Hull -- 4.3.5. Resistant Starch -- 4.3.6. Green Banana Flour -- 4.4. Sugar -- 4.5. Salt -- 4.6. Fats and Edible Oils -- 4.7. Alkali -- 4.8. Leavening Agents -- 4.8.1. Baking Powder -- 4.8.2. Ammonium Bicarbonate -- 4.8.3. Role of Leavening Agents in Steamed Bread -- 4.9. Soy Flour -- 4.10. Ascorbic Acid -- 4.11. Emulsifiers -- 4.12. Enzymes -- 4.12.1. Amylases -- 4.12.2. Xylanases -- 4.13. Combination Application of Emulsifiers, Enzymes, and Other Additives -- 4.14. Gums and Hydrocolloids -- 4.15. Milk and Dried Milk Powder -- 4.16. Colorings -- 4.17. Conclusion -- References -- 5.1. Introduction -- 5.2. Savory Fillings -- 5.2.1. Introduction -- 5.2.2. Vegetable Fillings -- 5.2.3. Meat Fillings -- 5.2.4. Mixture of Vegetable and Meat Fillings -- 5.3. Sweet Fillings -- 5.4. Conclusion -- References -- 6.1. Introduction -- 6.2. Selection and Preparation of Ingredients -- 6.3. Dough Mixing -- 6.3.1. Types of Mixers -- 6.3.2. Bakery Water Addition -- 6.3.3. Dough Microstructure -- 6.3.4. Mixing Variables -- 6.4. Fermentation -- 6.4.1. Function of Yeast and Other Microflora -- 6.4.2. Dough Maturity -- 6.5. Dough Preparation Procedures -- 6.5.1. One-Step Procedure -- 6.5.2. Two-Step Procedure -- 6.5.3. Sourdough Procedure -- 6.5.4. Liquid Ferment Procedure -- 6.5.5. Fermented Glutinous Rice (Tiang liu Niang) Procedure -- 6.6. Conclusion -- References -- 7.1. Introduction -- 7.2. Molding -- 7.2.1. Steamed Bread Molding -- 7.2.2. Steamed Bun Molding -- 7.2.3. Molding Steamed Rolls -- 7.2.4. Combined Sheeting and Molding -- 7.3. Proofing -- 7.3.1. Control of Proofing Conditions -- 7.4. Steaming -- 7.4.1. Introduction -- 7.4.2. Changes in Temperature -- 7.4.3. Changes in Moisture -- 7.4.4. Changes in Volume -- 7.4.5. Formation of Skin -- 7.4.6. Control of Steaming Conditions -- 7.4.7. Steaming Equipment -- 7.5. Cooling and Packing -- 7.6. Conclusion -- References -- 8.1. Introduction -- 8.1.1. Frozen Steamed Products -- 8.1.2. Frozen Doughs -- 8.2. Production of Frozen Dough -- 8.2.1. Ingredients -- 8.2.2. Frozen Dough Processing -- 8.3. Production of Frozen Finished Breads, Buns, and Rolls -- 8.4. Conclusion -- References -- 9.1. Introduction -- 9.2. Laboratory Processing Methods -- 9.2.1. Chinese National Standard Procedures -- 9.2.2. Optimized Two-Step Methods -- 9.2.3. One-Step Methods -- 9.2.4. Sourdough Procedure -- 9.3. Guidelines for Laboratory Processing -- 9.3.1. Water Addition -- 9.3.2. Mixing Conditions -- 9.3.3. Proofing Conditions -- 9.3.4. Sheeting Conditions -- 9.3.5. Dividing and Rounding -- 9.3.6. Steaming Conditions -- 9.3.7. Time to Evaluation Tests -- 9.4. Quality Evaluation Systems -- 9.4.1. Characteristics -- 9.4.2. Measurable Characteristics -- 9.4.3. Appearance -- 9.4.4. Texture -- 9.4.5. Flavor -- 9.4.6. Scoring Systems -- 9.5. Objective Assessment of Steamed Bread Quality -- 9.5.1. Texture Analysis -- 9.5.2. Color Measurement -- 9.5.3. Laser Technology -- 9.5.4. Image Analysis -- 9.6. Conclusion -- References -- 10.1. Introduction -- 10.2. Appearance -- 10.2.1. Color -- 10.2.2. Smoothness -- 10.2.3. Weight and Dimensions -- 10.3. Flavor -- 10.4. Texture and Eating Quality -- 10.4.1. Sticky Eating Quality -- 10.4.2. Crumb Texture Is Too Firm -- 10.4.3. Steamed Bread Bottom Is Too Firm -- 10.4.4. Crumb Structure Is Too Coarse -- 10.5. Potential of Food Additives -- 10.6. Integrating Product Improvement Into the Manufacturing Process -- 10.7. Conclusion -- References -- 11.1. Introduction -- 11.2. Steamed Bread Spoilage -- 11.2.1. Characteristics of Steamed Bread Spoilage -- 11.2.2. Microbial Spoilage -- 11.2.3. Marketplace Survey of Steamed Bread -- 11.3. Food Safety Programs -- 11.3.1. HACCP Plan -- 11.3.2. Integration With Other Management Systems -- 11.4. Preservation and Safe Storage -- 11.4.1. Techniques to Prolong the Shelf Life of Steamed Bread -- 11.4.2. Storage Conditions -- 11.5. Staling -- 11.6. Additives to Extend Shelf Life -- 11.7. Conclusions -- References -- 12.1. Introduction -- 12.2. Nutritional Composition of Steamed Products -- 12.3. Flour Fortification -- 12.4. Glycemic Index -- 12.5. Wholegrain -- 12.6. Antioxidants in Grain -- 12.7. Food as Medicine -- 12.7.1. Supplementation With Green Tea -- 12.7.2. Supplementation With Mushrooms and Other Fungi -- 12.8. Other Ingredients -- 12.9. Conclusion -- References -- 13.1. Consumption Patterns -- 13.2. Fundamental Research -- 13.3. Meeting the Needs of the Consumer -- 13.4. Industrial Production -- 13.5. Development of New Products -- 13.6. Improving Shelf Life -- 13.7. Frozen Dough Technology -- 13.8. Gluten-Free Products -- 13.9. Wheat Breeding -- References.
Abstract	Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject. Topics that are covered include classification of the different types of steamed bread, flour quality requirements, ingredients, traditional and modern production methods, bread faults and solutions, storage, food safety, nutrition, and future trends. Steamed bread and filled steamed buns or mantou are the staple food in the wheat growing areas of China. Around 50% of all flour consumed in China is used to produce steamed breads. They have recently spread to other Asian countries and are now eaten around the world. The current state of relevant research knowledge about steamed bread in Asia and throughout the world is described. The first comprehensive reference on the topic, Steamed Breads provides a complete overview of this important wheat-based Asian food of value to cereal scientists and researchers, wheat marketers and breeders, and Asian food and steamed bread manufacturers.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2016936051
ISBN	0081007159
ISBN	9780081007150
ISBN	0081007248 (electronic bk.)
ISBN	9780081007242 (electronic bk.)

Availability

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Steamed breads ingredients, processing and quality / Sidi Huang, Diane Miskelly.

Click here for more information about this title

Availability