| Record ID | ia:b33278817 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b33278817/b33278817_marc.xml |
| Download MARC binary | https://www.archive.org/download/b33278817/b33278817_meta.mrc |
LEADER: 01628 am 2200241 a 4500
007 cr
008 801201s1821 enk s 000 | eng
010 $a44049455
091 $aEPB/B/10222
100 1 $aAccum, Friedrich Christian,$d1769-1838.$0n 83007794.
245 12 $aA treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain. Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world /$cBy Fredrick Accum.
260 $aLondon :$bT. Boys,$c1821.
300 $a1 unnumbered leaf, iii, 168, xiii pages ;$c(8vo)
336 $atext$btxt$2rdacontent.
336 $acomputer$bc$2rdamedia.
338 $aonline resource$bcr$2rdacarrier.
650 2 $aBread.$0D001939.
650 2 $aDiet.$0D004032.
655 0 $aElectronic books.
752 $aEngland$dLondon.
759 $adig19th.
776 1 $iPrint version:$tA 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 /$tA treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain. Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world$w(OCoLC)06986016$w(UkLW)b10779255.
907 $a.b33278817