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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Format: eBook
Language:English
Published: London R. Ackermann 1821
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Online Access:Uni Basel: Volltext
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Institution: Basel University Library
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