Culinary chemistry, exhibiting 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
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London
R. Ackermann
1821
|
| Schlagworte: | |
| Online-Zugang: | Volltext // Exemplar mit der Signatur: München, Deutsches Museum -- 1999 A 1198 |
| Beschreibung: | XXII, 336 S. Ill. |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV012864350 | ||
| 003 | DE-604 | ||
| 005 | 19991117 | ||
| 007 | t | ||
| 008 | 991117s1821 a||| |||| 00||| eng d | ||
| 035 | |a (OCoLC)907758102 | ||
| 035 | |a (DE-599)BVBBV012864350 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-210 | ||
| 100 | 1 | |a Accum, Friedrich |d 1769-1838 |e Verfasser |0 (DE-588)116004894 |4 aut | |
| 245 | 1 | 0 | |a Culinary chemistry, exhibiting the scientific principles of cookery |b 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 |c by Fredrick Accum |
| 264 | 1 | |a London |b R. Ackermann |c 1821 | |
| 300 | |a XXII, 336 S. |b Ill. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 0 | 7 | |a Kochen |0 (DE-588)4031445-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Konservierung |0 (DE-588)4114279-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Kochen |0 (DE-588)4031445-5 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittelchemie |0 (DE-588)4034873-8 |D s |
| 689 | 1 | |5 DE-604 | |
| 689 | 2 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 2 | 1 | |a Konservierung |0 (DE-588)4114279-2 |D s |
| 689 | 2 | |5 DE-604 | |
| 776 | 0 | 8 | |i Elektronische Reproduktion |d München : Deutsches Museum, 2023 |o http://digital.deutsches-museum.de/item/BV012864350 |
| 856 | 4 | 1 | |u http://digital.deutsches-museum.de/item/BV012864350 |x Digitalisierung |z kostenfrei |3 Volltext // Exemplar mit der Signatur: München, Deutsches Museum -- 1999 A 1198 |
| 912 | |a digit | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-008754222 | ||
Datensatz im Suchindex
| _version_ | 1804127546419183616 |
|---|---|
| any_adam_object | |
| author | Accum, Friedrich 1769-1838 |
| author_GND | (DE-588)116004894 |
| author_facet | Accum, Friedrich 1769-1838 |
| author_role | aut |
| author_sort | Accum, Friedrich 1769-1838 |
| author_variant | f a fa |
| building | Verbundindex |
| bvnumber | BV012864350 |
| collection | digit |
| ctrlnum | (OCoLC)907758102 (DE-599)BVBBV012864350 |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01864nam a2200409 c 4500</leader><controlfield tag="001">BV012864350</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">19991117 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">991117s1821 a||| |||| 00||| eng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)907758102</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV012864350</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakddb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-210</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Accum, Friedrich</subfield><subfield code="d">1769-1838</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)116004894</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Culinary chemistry, exhibiting the scientific principles of cookery</subfield><subfield code="b">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</subfield><subfield code="c">by Fredrick Accum</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London</subfield><subfield code="b">R. Ackermann</subfield><subfield code="c">1821</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XXII, 336 S.</subfield><subfield code="b">Ill.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Konservierung</subfield><subfield code="0">(DE-588)4114279-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Kochen</subfield><subfield code="0">(DE-588)4031445-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Lebensmittelchemie</subfield><subfield code="0">(DE-588)4034873-8</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="2" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2="1"><subfield code="a">Konservierung</subfield><subfield code="0">(DE-588)4114279-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="2" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Elektronische Reproduktion</subfield><subfield code="d">München : Deutsches Museum, 2023</subfield><subfield code="o">http://digital.deutsches-museum.de/item/BV012864350</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://digital.deutsches-museum.de/item/BV012864350</subfield><subfield code="x">Digitalisierung</subfield><subfield code="z">kostenfrei</subfield><subfield code="3">Volltext // Exemplar mit der Signatur: München, Deutsches Museum -- 1999 A 1198</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">digit</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-008754222</subfield></datafield></record></collection> |
| id | DE-604.BV012864350 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:35:04Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-008754222 |
| oclc_num | 907758102 |
| open_access_boolean | 1 |
| owner | DE-210 |
| owner_facet | DE-210 |
| physical | XXII, 336 S. Ill. |
| psigel | digit |
| publishDate | 1821 |
| publishDateSearch | 1821 |
| publishDateSort | 1821 |
| publisher | R. Ackermann |
| record_format | marc |
| spelling | Accum, Friedrich 1769-1838 Verfasser (DE-588)116004894 aut Culinary chemistry, exhibiting 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 by Fredrick Accum London R. Ackermann 1821 XXII, 336 S. Ill. txt rdacontent n rdamedia nc rdacarrier Kochen (DE-588)4031445-5 gnd rswk-swf Konservierung (DE-588)4114279-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Kochen (DE-588)4031445-5 s DE-604 Lebensmittelchemie (DE-588)4034873-8 s Lebensmittel (DE-588)4034870-2 s Konservierung (DE-588)4114279-2 s Elektronische Reproduktion München : Deutsches Museum, 2023 http://digital.deutsches-museum.de/item/BV012864350 http://digital.deutsches-museum.de/item/BV012864350 Digitalisierung kostenfrei Volltext // Exemplar mit der Signatur: München, Deutsches Museum -- 1999 A 1198 |
| spellingShingle | Accum, Friedrich 1769-1838 Culinary chemistry, exhibiting 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 Kochen (DE-588)4031445-5 gnd Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4114279-2 (DE-588)4034870-2 (DE-588)4034873-8 |
| title | Culinary chemistry, exhibiting 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 |
| title_auth | Culinary chemistry, exhibiting 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 |
| title_exact_search | Culinary chemistry, exhibiting 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 |
| title_full | Culinary chemistry, exhibiting 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 by Fredrick Accum |
| title_fullStr | Culinary chemistry, exhibiting 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 by Fredrick Accum |
| title_full_unstemmed | Culinary chemistry, exhibiting 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 by Fredrick Accum |
| title_short | Culinary chemistry, exhibiting the scientific principles of cookery |
| title_sort | culinary chemistry exhibiting 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 |
| title_sub | 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 |
| topic | Kochen (DE-588)4031445-5 gnd Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd Lebensmittelchemie (DE-588)4034873-8 gnd |
| topic_facet | Kochen Konservierung Lebensmittel Lebensmittelchemie |
| url | http://digital.deutsches-museum.de/item/BV012864350 |
| work_keys_str_mv | AT accumfriedrich culinarychemistryexhibitingthescientificprinciplesofcookerywithconciseinstructionsforpreparinggoodandwholesomepicklesvinegarconservesfruitjelliesmarmaladesandvariousotheralimentarysubstancesemployedindomesticeconomywithobservationsonthechemicalconstitutio |