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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
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
946 pages
Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
Lançado | 9 de novembro de 2018 |
ISBN13 | 9780353008366 |
Editoras | Franklin Classics Trade Press |
Páginas | 946 |
Dimensões | 156 × 234 × 47 mm · 1,30 kg |
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