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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. E-book. Formato PDF aggiunto a carrello

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. E-book. Formato PDF

EBOOK di  William Jago
edito da  FORGOTTEN BOOKS

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. E-book. Formato PDF - 9780259631385


di  William Jago
edito da  FORGOTTEN BOOKS , 2017
Formato: PDF - Protezione: nessuna
€ 11.85
Ebook Formato PDF con Protezione: nessuna



In order to meet the insistent demands on the part of both bakers and millers for its reappearance it has been decided to issue a slightly abridged reprint of the previous edition, with certain cor rections and additions rendered necessary by advances in knowledge during the past few years.
Ean
9780259631385
Titolo
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. E-book. Formato PDF
Autore
Editore
Data Pubblicazione
2017
Formato
PDF
Protezione
nessuna
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