Le pain de froment. Étude critique et recherches sur sa valeur alimentaire selon le blutage et les systèmes de mouture.

Le pain de froment. Étude critique et recherches sur sa valeur alimentaire selon le blutage et les systèmes de mouture.

Saved in:

Bibliographic Details
Author / Creator:	Fleurent, M. (Emile Charles Albert), 1865-
Imprint:	Paris, Gauthier-Villars, 1911.
Description:	222, [2] p. illus. 18 cm.
Language:	French
Series:	Actualites scientifiques History of technology preservation project ; (MN 00388.5).
Subject:	Bread Flour Wheat Bread. Flour. Wheat.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1173248

Hidden Bibliographic Details
Notes:	"Index bibliographique"; p. [216]-222. Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00388.5).

Regenstein, B Level, Science Microforms

Loading map link

Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TX394.F55 1911
c.1	Available Loan period: standard loan Need help? - Ask a Librarian