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: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
R. Ackermann
1821
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| Schlagworte: | |
| Online-Zugang: | BSB01 FHI01 IOS01 LCO01 SBR01 UBA01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Goldsmiths'-Kress no. 23178.1. - OCLC, 17103742. - Reproduction of original from Kress Library of Business and Economics, Harvard University |
| Beschreibung: | Online-Ressource ill 19 cm |
| Format: | Full text online |
Internformat
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| 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 Frederick Accum London R. Ackermann 1821 Online-Ressource ill 19 cm txt rdacontent c rdamedia cr rdacarrier Goldsmiths'-Kress no. 23178.1. - OCLC, 17103742. - 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 aCookery aFood xComposition Cookery Food Composition Reproduktion von Accum, Friedrich, 1769-1838 Culinary chemistry 1821 http://nl.sub.uni-goettingen.de/id/19010226000800?origin=/collection/nlh-mme Volltext |
| 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 aCookery aFood xComposition Cookery Food Composition |
| 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_exact_search_txtP | 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 Frederick 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 Frederick 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 Frederick Accum |
| title_short | Culinary chemistry |
| 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 | 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 |
| topic | aCookery aFood xComposition Cookery Food Composition |
| topic_facet | aCookery aFood xComposition Cookery Food Composition |
| url | http://nl.sub.uni-goettingen.de/id/19010226000800?origin=/collection/nlh-mme |
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