The Technology Of Bread Making Including The Chemistry and Analytical and practical Testing of Wheat Flour
William Jago
Published by Simpkin, Marshall, Hamilton, Kent, & Co., Limited, London, 1911
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Hard Back
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St Marys Books And Prints, Stamford, United Kingdom
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Description:
and other materials employed in Bread making and Confectionery Original green cloth boards with a little discolouration especially to the rear Spine has closed tear to the top edge Binding a little weak with cracking to the internal hinges There is light foxing and thumb marks to the prelims otherwise a good clean copy pp viii 908 xxiv This book is heavy and may incur extra postal chargesnbsp. Seller Inventory # 113544
Bibliographic Details
Title: The Technology Of Bread Making Including The...
Publisher: Simpkin, Marshall, Hamilton, Kent, & Co., Limited, London
Publication Date: 1911
Binding: Hard Back
Book Type: book
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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-mak
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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-mak
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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
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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
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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-mak
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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
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PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9781015854352
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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-mak
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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. By William Jago . and William C. Jago. 1921 [LeatherBound]
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LeatherBound. Condition: NEW. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leatherbound edition. Condition: New. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. Pages: 654. A perfect gift for your loved ones. Reprinted from 1921 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English Pages: 654. Seller Inventory # LB100156247472
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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-mak
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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
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