The philosophy of bread-making: showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Houlston & Stoneman
[1847?]
|
| Schlagworte: | |
| Online-Zugang: | BSB01 FHI01 IOS01 LCO01 SBR01 UBA01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | "Fifteenth thousand.". - Goldsmiths'-Kress no. 35352. - OCLC, 19010666. - Reproduction of original from Goldsmiths' Library, University of London |
| Beschreibung: | 15 p. |
| Format: | Full text online |
Internformat
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Datensatz im Suchindex
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| index_date | 2024-07-02T18:17:36Z |
| indexdate | 2024-07-09T21:01:30Z |
| institution | BVB |
| language | English |
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| physical | 15 p. |
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| publishDate | 1847 |
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| spelling | Mathews, Edward Hazard Verfasser aut The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread by Edward Hazard Mathews London Houlston & Stoneman [1847?] 15 p. txt rdacontent c rdamedia cr rdacarrier "Fifteenth thousand.". - Goldsmiths'-Kress no. 35352. - OCLC, 19010666. - Reproduction of original from Goldsmiths' Library, University of London 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 Burritt, Elihu Sonstige oth Reproduktion von Mathews, Edward Hazard The philosophy of bread-making [1847?] http://nl.sub.uni-goettingen.de/id/19010323502000?origin=/collection/nlh-mme Volltext |
| spellingShingle | Mathews, Edward Hazard The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread aBread Bread |
| title | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread |
| title_auth | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread |
| title_exact_search | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread |
| title_exact_search_txtP | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread |
| title_full | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread by Edward Hazard Mathews |
| title_fullStr | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread by Edward Hazard Mathews |
| title_full_unstemmed | The philosophy of bread-making showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread by Edward Hazard Mathews |
| title_short | The philosophy of bread-making |
| title_sort | the philosophy of bread making showing the wasting effects of yeast and the advantages arising from the use of unfermented bread |
| title_sub | showing the wasting effects of yeast, and the advantages arising from the use of unfermented bread |
| topic | aBread Bread |
| topic_facet | aBread Bread |
| url | http://nl.sub.uni-goettingen.de/id/19010323502000?origin=/collection/nlh-mme |
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