Item Details

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
Format
Book; Online; EBook
Published
Chicago : Bakers' Helper, [1911?]
Edition
American ed
Language
English
Description
viii, 908, xxiv p. : ill. ; 25 cm.
Mode of access: Internet.
Notes
  • Includes index.
  • Date in preface: July, 1911.
Logo for Copyright Not EvaluatedCopyright Not Evaluated
Technical Details

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    a| Jago, William, d| 1854-1938.
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    a| The technology of bread-making : b| including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / c| by William Jago and William C. Jago.
    250
      
      
    a| American ed.
    260
      
      
    a| Chicago : b| Bakers' Helper, c| [1911?]
    300
      
      
    a| viii, 908, xxiv p. : b| ill. ; c| 25 cm.
    500
      
      
    a| Includes index.
    500
      
      
    a| Date in preface: July, 1911.
    538
      
      
    a| Mode of access: Internet.
    650
      
    7
    a| Wheat. 2| fast 0| (OCoLC)fst01174325
    650
      
    7
    a| Flour. 2| fast 0| (OCoLC)fst00927722
    650
      
    7
    a| Cooking (Wheat) 2| fast 0| (OCoLC)fst01754928
    650
      
    7
    a| Confectionery. 2| fast 0| (OCoLC)fst00874623
    650
      
    7
    a| Bread. 2| fast 0| (OCoLC)fst01198482
    650
      
    0
    a| Cooking (Wheat)
    650
      
    0
    a| Wheat.
    650
      
    0
    a| Flour.
    650
      
    0
    a| Confectionery.
    650
      
    0
    a| Bread.
    700
    1
      
    a| Jago, William, d| 1854-1938.
    974
      
      
    8| ia.technologyofbrea00jago b| UIU c| IUIUC d| 20180315 s| ia u| uiuo.ark:/13960/t1fj7vf5v y| 1911 r| pd q| bib

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