A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain: 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
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Printed for T. Boys
1821
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| Schlagworte: | |
| Online-Zugang: | BSB01 FHI01 IOS01 LCO01 SBR01 UBA01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Goldsmiths'-Kress no. 23178.2. - OCLC, 16913226. - Reproduction of original from Kress Library of Business and Economics, Harvard University |
| Beschreibung: | 160, xxiii p. 20 cm |
| Format: | Full text online |
Internformat
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Datensatz im Suchindex
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| illustrated | Not Illustrated |
| index_date | 2024-07-02T18:17:15Z |
| indexdate | 2024-07-09T21:01:02Z |
| institution | BVB |
| language | English |
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| physical | 160, xxiii p. 20 cm |
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| spelling | Accum, Friedrich 1769-1838 Verfasser (DE-588)116004894 aut A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 by Frederick Accum London Printed for T. Boys 1821 160, xxiii p. 20 cm txt rdacontent c rdamedia cr rdacarrier Goldsmiths'-Kress no. 23178.2. - OCLC, 16913226. - Reproduction of original from Kress Library of Business and Economics, Harvard University Online-Ausgabe Farmington Hills, Mich Thomson Gale The Making of the Modern World Sonstige Standardnummer des Gesamttitels: 22382495 Available via the World Wide Web Full text online aBread Bread Reproduktion von Accum, Friedrich, 1769-1838 A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 1821 http://nl.sub.uni-goettingen.de/id/19010226000900?origin=/collection/nlh-mme Volltext |
| spellingShingle | Accum, Friedrich 1769-1838 A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 aBread Bread |
| title | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 |
| title_auth | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 |
| title_exact_search | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 |
| title_exact_search_txtP | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 |
| title_full | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 by Frederick Accum |
| title_fullStr | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 by Frederick Accum |
| title_full_unstemmed | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain 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 by Frederick Accum |
| title_short | A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain |
| title_sort | a treatise on the art of making good and wholesome bread of wheat oats rye barley and other farinaceous grain 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 |
| title_sub | 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 |
| topic | aBread Bread |
| topic_facet | aBread Bread |
| url | http://nl.sub.uni-goettingen.de/id/19010226000900?origin=/collection/nlh-mme |
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