The Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheat

dc.contributor.authorJago, William C.en
dc.contributor.authorJago, William C.en
dc.contributor.departmentVirginia Tech. University Libraries. Special Collections Departmenten
dc.contributor.departmentVirginia Tech. Digital Library and Archivesen
dc.coverage.spatialLondon (England)en
dc.date.accessioned2011-08-14T22:15:02Zen
dc.date.available2011-08-14T22:15:02Zen
dc.date.issued1911en
dc.format.extent908 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/10309en
dc.publisherSimpkin, Marshall, Hamilton, Kent, & Co. Ltd.en
dc.rightsCreative Commons Public Domain Mark 1.0en
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/en
dc.source.urihttp://scholar.lib.vt.edu/digital_books/index.htmlen
dc.subjectBreaden
dc.subjectConfectioneryen
dc.subjectFlouren
dc.subjectWheaten
dc.subjectCooking (Wheat)en
dc.titleThe Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheaten
dc.typeBooken
dc.type.dcmitypeTexten
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