Observations on the present mode of preparing wheat flour for bread

with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments

Observations on the present mode of preparing ...
R. Ferryman, R. Ferryman
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Last edited by MARC Bot
November 4, 2020 | History

Observations on the present mode of preparing wheat flour for bread

with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments

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Publish Date
Language
English
Pages
20

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Book Details


Edition Notes

Published in
London

Classifications

Library of Congress
TX558.W5 F47x 1802

The Physical Object

Pagination
20 p. ;
Number of pages
20

Edition Identifiers

Open Library
OL2670204M
LCCN
85666424

Work Identifiers

Work ID
OL5229386W

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Download catalog record: RDF / JSON / OPDS | Wikipedia citation
November 4, 2020 Edited by MARC Bot import existing book
December 12, 2009 Edited by WorkBot link works
April 1, 2008 Created by an anonymous user Imported from Scriblio MARC record