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 /
Enregistré dans:
| Auteur principal: | |
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| Autres auteurs: | |
| Format: | Livre |
| Langue: | English |
| Publié: |
London :
Simpkin, Marshall, Hamilton, Kent,
1911.
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| Sujets: |
CARM 1 Store
| Cote: |
A3:AF02G0 C12779 |
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| Exemplaire 1 | Disponible Réserver |