Verfügbarkeit: The Art of cheese-making

The Art of cheese-making: taught from actual experiments, by which more and better cheese may be made from the same quantity of milk

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Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Windham [Conn.] Printed and sold by John Byrne 1798
Schlagworte:	Cheese Cookery (Cheese)
Online-Zugang:	BSB01 LCO01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 UPA01 Volltext
Beschreibung:	Evans, 33316. - Lowenstein, E. Amer. cookery (3rd ed.), 24
Beschreibung:	1 Online-Ressource (8+ p.) 19 cm. (8vo)

Internformat

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spelling	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk Windham [Conn.] Printed and sold by John Byrne 1798 1 Online-Ressource (8+ p.) 19 cm. (8vo) txt rdacontent c rdamedia cr rdacarrier Evans, 33316. - Lowenstein, E. Amer. cookery (3rd ed.), 24 Online-Ausgabe Chester, Vt Readex, a division of Newsbank, Inc 2002- Early American Imprints : Evans 1639-1800 (Series I) / EAI I Sonstige Standardnummer des Gesamttitels: 041019-6 s2002 Cheese Cookery (Cheese) Reproduktion von The Art of cheese-making 1798 https://nl.sub.uni-goettingen.de/id/aas03011502?origin=/collection/eai1 Verlag Volltext
spellingShingle	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk Cheese Cookery (Cheese)
title	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
title_auth	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
title_exact_search	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
title_full	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
title_fullStr	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
title_full_unstemmed	The Art of cheese-making taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
title_short	The Art of cheese-making
title_sort	the art of cheese making taught from actual experiments by which more and better cheese may be made from the same quantity of milk
title_sub	taught from actual experiments, by which more and better cheese may be made from the same quantity of milk
topic	Cheese Cookery (Cheese)
topic_facet	Cheese Cookery (Cheese)
url	https://nl.sub.uni-goettingen.de/id/aas03011502?origin=/collection/eai1

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