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, [1911?]
Description:	viii, 908, xxiv p. : ill. ; 25 cm.
Language:	English
Subject:	Bread Confectionery Flour Wheat Cooking (Wheat) Bread. Confectionery. Cooking (Wheat) Flour. Wheat.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/3292802

Hidden Bibliographic Details
Other authors / contributors:	Jago, William, 1854-1938
Notes:	Date in preface: July, 1911. Includes index.

Crerar, Lower Level, Bookstacks

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Call Number:	TX769.J245
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