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William Jago
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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¥ 9.043
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発送予定日 年12月5日 - 年12月18日
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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.
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2020年1月15日 |
| ISBN13 | 9789353971793 |
| 出版社 | Alpha Edition |
| ページ数 | 640 |
| 寸法 | 216 × 280 × 33 mm · 1,46 kg |
| 言語 | 英語 |
