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

Language: English

Published by Simpkin, Marshall, Hamilton, Kent & Co, London, 1911

  • Hardcover
  • Used
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Seller: Lufabill, Dundee, United KingdomLufabill

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AbeBooks seller since September 29, 2025

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Hardcover

Condition: Used - Good

£ 39.95

£ 33.90 shipping 
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Item description from seller

Library markings; wear to tail of front joint; binding a little shaky. 908p, illus, index, xxiv p adverts. NB: This is a heavy volume which may incur a non-standard postage charge. Size: 8vo - over 7¾" - 9¾" tall.

Seller Inventory # 53257

Bibliographic details

Title
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
Author
Jago, William & Jago, William C.
Publisher
Simpkin, Marshall, Hamilton, Kent & Co, London
Publication year
1911
Condition
Good
Dust jacket
No Jacket
Binding
Hardcover
Language
English
Edition
First British edition.
Seller catalogs
Domestic, Food & Drink, Technology

Lufabill

Dundee, United Kingdom

2-star seller

AbeBooks seller since September 29, 2025

Shipping rates from United Kingdom to U.S.A.

Item7 to 10 business days5 to 8 business days
First item£ 33.90£ 36.90
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No bricks and mortar shop - selling books by mail order on-line since 1996. A variety of subjects. Our stock is mostly in English, but also includes sizeable number in French, German, Spanish and Gaelic.

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Education, Science, Biology, Scottish, Medicine, Poetry, Et al

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Lufabill

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