The Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheat
dc.contributor.author | Jago, William C. | en |
dc.contributor.author | Jago, William C. | en |
dc.contributor.department | Virginia Tech. University Libraries. Special Collections Department | en |
dc.contributor.department | Virginia Tech. Digital Library and Archives | en |
dc.coverage.spatial | London (England) | en |
dc.date.accessioned | 2011-08-14T22:15:02Z | en |
dc.date.available | 2011-08-14T22:15:02Z | en |
dc.date.issued | 1911 | en |
dc.format.extent | 908 pages | en |
dc.format.mimetype | application/pdf | en |
dc.identifier.uri | http://hdl.handle.net/10919/10309 | en |
dc.publisher | Simpkin, Marshall, Hamilton, Kent, & Co. Ltd. | en |
dc.rights | Creative Commons Public Domain Mark 1.0 | en |
dc.rights.uri | http://creativecommons.org/publicdomain/mark/1.0/ | en |
dc.source.uri | http://scholar.lib.vt.edu/digital_books/index.html | en |
dc.subject | Bread | en |
dc.subject | Confectionery | en |
dc.subject | Flour | en |
dc.subject | Wheat | en |
dc.subject | Cooking (Wheat) | en |
dc.title | The Technology of Bread-making, including the Chemistry and Analytical and Practical Testing of Wheat | en |
dc.type | Book | en |
dc.type.dcmitype | Text | en |
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