Confectioners' raw materials
Subtitle: their sources, modes of preparation, chemical composition, the chief imputities and adulterations, their more important uses and other points of interest
By: By James Grant ...
Publisher: E. Arnold & co.
Published: 1921
Place of publication: London
Language: eng
Number of pages: 173
Subjects: Confectionery
Notes: Bibliography: p. 162-165.