A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world

Furkejuvvon:
Bibliográfalaš dieđut
Váldodahkki: Accum, Friedrich Christian, 1769-1838
Materiálatiipa: Girji
Giella:meroštallameahttun
Almmustuhtton: 10/4/19
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Liŋkkat:https://www.gutenberg.org/ebooks/60424
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https://www.gutenberg.org/ebooks/60424

3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
Hildobáiki: A1234.567
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