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A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains

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

作者 Friedrich Christian Accum

出版社

JVA Editora

版次

Edição de domínio público

页数

158

语言

英语