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図書

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.

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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. By William Jago, and William C. Jago.

Call No. (NDL)
178-159
Bibliographic ID of National Diet Library
000006466533
Material type
図書
Author
Jago, William, 1854-1938.
Publisher
Simpkin, Marshall, Hamilton, Kent, & Co. Limited
Publication date
1911.
Material Format
Paper
Capacity, size, etc.
viii, 908 p. incl. illus., tables, plans. 25 cm.
NDC
-
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Notes on use

Note (General)：

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

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Paper

Material Type
図書
Title
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.
Author Heading
Jago, William, 1854-1938.
Publication, Distribution, etc.
London : Simpkin, Marshall, Hamilton, Kent, & Co. Limited
Publication Date
1911.
Publication Date (W3CDTF)
1911
Extent
viii, 908 p. incl. illus., tables, plans. 25 cm.
Place of Publication (Country Code)
GB
Text Language Code
eng
Subject Heading
Bread-making.
Confectionery.
Flour.
Wheat.