‎Armand Kopka‎
‎Le sucre cuit Tome premier de la technologie de la confiserie‎

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‎A. Kopka, 1954. In-4 relié d'éditeur, 242 pages, en excellent état. Le volume comprend en première partie: les matières premières et le matériel; et en seonde partie : Formules et processus de fabrication. ‎

Reference : CSP-1881

‎Publié avec l'encouragement du Journal des industries de chocolaterie, confiserie et confiturerie.‎

€42.87 (€42.87 )
Clef de Sol Productions
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