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.

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.

国立国会図書館請求記号: 178-159
国立国会図書館書誌ID: 000006466533

資料種別: 図書

著者: Jago, William, 1854-1938.

出版者: Simpkin, Marshall, Hamilton, Kent, & Co. Limited

出版年: 1911.

資料形態: 紙

ページ数・大きさ等: viii, 908 p. incl. illus., tables, plans. 25 cm.

NDC: -

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資料に関する注記

一般注記：: "A development of the writer's former works on the same subject, which appeared in 1886."--Pref.

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資料種別: 図書
タイトル: 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.
著者標目: Jago, William, 1854-1938.
出版事項: London : Simpkin, Marshall, Hamilton, Kent, & Co. Limited
出版年月日等: 1911.
出版年（W3CDTF）: 1911
数量: viii, 908 p. incl. illus., tables, plans. 25 cm.
出版地（国名コード）: GB
本文の言語コード: eng
件名標目: Bread-making.
Confectionery.
Flour.
Wheat.
一般注記: "A development of the writer's former works on the same subject, which appeared in 1886."--Pref.
所蔵機関: 国立国会図書館
請求記号: 178-159
連携機関・データベース: 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
書誌ID（NDLBibID）: 000006466533
http://id.ndl.go.jp/bib/000006466533
LC control number: agr11002254
https://lccn.loc.gov/agr11002254
整理区分コード: 211