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＜電子ブック＞
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 / by Frederick Accum

出版者	London : Printed for T. Boys
出版年	1821
大きさ	160, xxiii p. ; 20 cm
著者標目	*Accum, Friedrich Christian 1769-1838
件　名	LCSH:Bread
一般注記	Reproduction of original from Kress Library of Business and Economics, Harvard University Goldsmiths'-Kress no. 23178.2 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/2000000000238300

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