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＜電子ブック＞
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 : with copper plates / by Frederick Accum

出版者	London : R. Ackermann
出版年	1821
大きさ	xxii, 356 [i.e. 336], xxiii p., [1] leaf of plates : ill. ; 19 cm
著者標目	*Accum, Friedrich Christian 1769-1838
件　名	LCSH:Cookery LCSH:Food -- Composition  全ての件名で検索
一般注記	Reproduction of original from Kress Library of Business and Economics, Harvard University Goldsmiths'-Kress no. 23178.1 Electronic reproduction Farmington Hills, Mich. Thomson Gale 2005 Available via the World Wide Web Access limited to licensing agreements s2005 miunns HTTP:URL=http://reo.nii.ac.jp/hss/2000000000238299

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