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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 Preview this item
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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

Author: Friedrich Christian Accum
Publisher: London : Printed for T. Boys, 1821
Series: Goldsmiths'-Kress library of economic literature, no. 23178.2.
Edition/Format:   Book   Microform : Microfilm : EnglishView all editions and formats
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Friedrich Christian Accum
OCLC Number: 16913226
Reproduction Notes: Microfilm. Woodbridge, Conn. : Research Publications, [1980]. 1 microfilm reel ; 35 mm. (Goldsmiths'-Kress library of economic literature ; no. 23178.2).
Description: 160, xxiii pages ; 20 cm
Series Title: Goldsmiths'-Kress library of economic literature, no. 23178.2.
Responsibility: by Frederick Accum.

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