BOOK REVIEWS: Transactions of the American Institute of Chemical Engineers; 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; Die Chemie der trocknenden Oele

• Book ID: 126467811
• Publisher: American Chemical Society
• Year: 1912
• Weight: 152 KB
• Volume: 4
• Category: Article
• ISSN: 0095-9014
• DOI: 10.1021/ie50040a043