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 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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Bibliographic Details
Author / Creator:Ferryman, R. (Robert)
Imprint:London : Printed by Darton and Harvey, 1802.
Description:20 p. ; 20 cm.
Language:English
Series:History of technology preservation project ; (MN 00524.7).
Subject:
Flour as food
Grain -- Milling
Flour as food.
Grain -- Milling.
Format: Microform Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/1186865
Hidden Bibliographic Details
Notes:Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00524.7).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number: microfm TX558.W5F47 1802
c.1 Available Loan period: standard loan  Need help? - Ask a Librarian
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