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‎Armand Kopka‎

Reference : CSP-1881

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‎Le sucre cuit Tome premier de la technologie de la confiserie‎

‎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. ‎

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

Clef de Sol Productions - Vevey

Phone number : 021 921 22 53

CHF40.00 (€42.87 )
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