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 /
Gardado en:
| Autor Principal: | |
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| Formato: | Libro |
| Idioma: | English |
| Publicado: |
London :
Simpkin, Marshall, Hamilton, Kent,
1911.
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| Subjects: |
CARM 1 Store
| Número de Clasificación: |
A3:AF02G0 C12779 |
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| Copia 1 | Dispoñible Facer reserva |