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麵包製作的科學:解答所有麵包的為什麼?

パンづくりの科学:パンの「なぜ!」に答える
Author Name: 吉野精一 , Ecole大阪
Translator:胡家齊
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NOW: RM 54.30 (-0%)

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Product Info

ISBN/Ean:
9789868952782
Published Date:
2014/06/18
No. Of Pages:
240
Publisher:
Date Added:
2015/03/05
Edition:
初版
Product Size(CM):
21.0x15.0
Country Of Publication:
台灣
Language :
中文/繁體
Binding Type:
軟精裝
Printing Color:
單色
Title Of Series:
Category:
All Departments > Chinese Books > 烹调饮食 > 面包糕点
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