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 /

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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Bibliographic Details
Author / Creator:	Jago, William, 1854-1938
Edition:	American ed.
Imprint:	Chicago : Bakers' Helper, 1921.
Description:	viii, 630 p. : ill. ; 24 cm.
Language:	English
Series:	History of technology preservation project ; (MN 00396.1).
Subject:	Bread Confectionery Flour Wheat Bread. Confectionery. Flour. Wheat.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1169997

Hidden Bibliographic Details
Other authors / contributors:	Jago, William C.
Notes:	Includes index. Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00396.1).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TS2145.J3 1921
c.1	Available Loan period: standard loan Need help? - Ask a Librarian