Culinary chemistry exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food

Culinary chemistry exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food

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Bibliographische Detailangaben
1. Verfasser: Accum, Friedrich 1769-1838 (VerfasserIn)
Format: Elektronisch E-Book
Sprache:English
Veröffentlicht: London R. Ackermann 1821
Schlagworte:
aCookery
aFood xComposition
Cookery
Food > Composition
Online-Zugang:DE-12
DE-573
DE-Re13
DE-70
DE-155
DE-384
DE-19
DE-355
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DE-824
DE-29
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