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 /
Gespeichert in:
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London :
Simpkin, Marshall, Hamilton, Kent,
1911.
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| Schlagworte: |
CARM 1 Store
| Signatur: |
A3:AF02G0 C12779 |
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| Exemplar 1 | Verfügbar Bestellen |