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

Main Author: Accum, Friedrich Christian
Format: eBook
Published: London Printed for T. Boys 1821, 1821
Online Access:
Collection: Making of the Modern World - Collection details see MPG.ReNa
Item Description:Goldsmiths'-Kress no. 23178.2. - OCLC, 16913226. - Reproduction of original from Kress Library of Business and Economics, Harvard University
Physical Description:160, xxiii p 20 cm
Format:Full text online