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The technology of bread-making; Including The Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery
William Jago
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The technology of bread-making; Including The Chemistry and Analytical and Practical Testing of Wheat Flour, and Other Materials Employed in Bread-Making and Confectionery
William Jago
This book has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 15. januar 2020 |
| ISBN13 | 9789353971793 |
| Utgivere | Alpha Edition |
| Antall sider | 640 |
| Mål | 216 × 280 × 33 mm · 1,46 kg |
| Språk | Engelsk |
