Due to changes in U.S. customs regulations, all shipments to the United States are now subject to customs clearance.
This means that the recipient will be required to pay customs duties, as well as any applicable taxes and fees upon import.
Please also note that delivery may be delayed while the shipment is being processed by U.S. customs.

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 - William Jago - Books - Franklin Classics Trade Press - 9780353008366 - November 9, 2018

In case cover and title do not match, the title is correct

Tell your friends about this item:

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

William Jago

Login to be notified when the product is available again

Our customers say:

Top-vurdering på Google Reviews, baseret på tusinder af anmeldelser.

14-day return policy in accordance with European consumer protection law

Top ranking on Trustpilot

Add to your iMusic wish list

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

William Jago

946 pages

Media	Books Paperback Book (Book with soft cover and glued back)
Released	November 9, 2018
ISBN13	9780353008366
Publishers	Franklin Classics Trade Press
Pages	946
Dimensions	156 × 234 × 47 mm · 1.30 kg

Show all

More by William Jago

See all of William Jago ( e.g. Paperback Book , Book and Hardcover Book )