Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.
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| Format: | Book |
| Language: | Undetermined |
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8/24/19
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| Online Access: | https://www.gutenberg.org/ebooks/60163 |
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| LEADER | 00000nam a2200000Ia 4500 | ||
|---|---|---|---|
| 001 | pg_60163 | ||
| 008 | 240325s9999 xx 000 0 und d | ||
| 100 | |a Accum, Friedrich Christian, 1769-1838 | ||
| 245 | 0 | |a Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. | |
| 260 | |c 8/24/19 | ||
| 546 | |a en | ||
| 650 | |a Cooking | ||
| 856 | |u https://www.gutenberg.org/ebooks/60163 | ||
| 856 | |z Link to Metadata | ||