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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

Bog
  • Format
  • Bog, paperback
  • Engelsk
  • 640 sider

Beskrivelse

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.

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Detaljer
  • SprogEngelsk
  • Sidetal640
  • Udgivelsesdato15-01-2020
  • ISBN139789353971793
  • Forlag Alpha Editions
  • FormatPaperback
Størrelse og vægt
  • Vægt1584 g
  • Dybde3,4 cm
  • coffee cup img
    10 cm
    book img
    21,6 cm
    28 cm

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