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About A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains
<span>A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains</span><span><br></span>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.<span><br></span><span><br></span><br> <br> <br> <br> <br> <br> <br> <br> <p><span>By FREDRICK ACCUM,</span></p><br> <p><span><i>OPERATIVE CHEMIST</i>,</span></p><br> <p><span>Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and</span></p><br> <p><span>Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society;</span></p><br> <p><span>Member of the Royal Academy of Sciences, and of the Royal Society </span>of Arts of Berlin</p><br><br><br>
Detailed Information
| Author: | Friedrich Christian Accum |
|---|---|
| Publication Year: | 2019 |
| Language: | other |
| File Size: | 0.3416 |
| Format: | |
| Price: | FREE |
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