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
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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
- Publication date
- [1911?]
- Topics
- Bread, Confectionery, Flour, Wheat
- Publisher
- Chicago, Bakers' Helper Company
- Contributor
- University of California Libraries
- Language
- English
viii, 630 p. 25 cm
- Addeddate
- 2006-11-01 02:08:33
- Associated-names
- Jago, William C
- Call number
- nrlf_ucb:GLAD-257447
- Camera
- 1Ds
- Collection-library
- nrlf_ucb
- Copyright-evidence
- Evidence reported by scanner-ian-white for item technologyofbrea00jagorich on November 1, 2006: no visible notice of copyright; stated date is 1921.
- Copyright-evidence-date
- 20061101020826
- Copyright-evidence-operator
- scanner-ian-white
- Copyright-region
- US
- External-identifier
- urn:oclc:record:1157995435
- Foldoutcount
- 0
- Identifier
- technologyofbrea00jagorich
- Identifier-ark
- ark:/13960/t9h41km94
- Identifier-bib
- GLAD-257447
- Lcamid
- 331217
- Lccn
- agr25000338
- Ocr_converted
- abbyy-to-hocr 1.1.11
- Ocr_module_version
- 0.0.14
- Openlibrary_edition
- OL7120892M
- Openlibrary_work
- OL7690717W
- Page_number_confidence
- 96.63
- Pages
- 656
- Possible copyright status
- NOT_IN_COPYRIGHT
- Ppi
- 500
- Rcamid
- 330987
- Scandate
- 20061102070146
- Scanner
- rich7
- Scanningcenter
- rich
- Year
- 1911
- Full catalog record
- MARCXML
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