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
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| Format: | Book |
| Language: | Undetermined |
| Published: |
10/4/19
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| Online Access: | https://www.gutenberg.org/ebooks/60424 |
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| LEADER | 00000nam a2200000Ia 4500 | ||
|---|---|---|---|
| 001 | pg_60424 | ||
| 008 | 240325s9999 xx 000 0 und d | ||
| 100 | |a Accum, Friedrich Christian, 1769-1838 | ||
| 245 | 2 | |a 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 | |
| 260 | |c 10/4/19 | ||
| 546 | |a en | ||
| 650 | |a Bread | ||
| 856 | |u https://www.gutenberg.org/ebooks/60424 | ||
| 856 | |z Link to Metadata | ||