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| LEADER |
00000nam a2200000 a 4500 |
| 001 |
861593 |
| 003 |
ICU |
| 005 |
19950905000000.0 |
| 008 |
871019s1802 enk 00010 eng c |
| 010 |
|
|
|a 85666424
|
| 035 |
|
|
|a (ICU)BID10885660
|
| 035 |
|
|
|a (OCoLC)16830667
|
| 040 |
|
|
|a ICU
|c ICU
|
| 041 |
0 |
|
|a eng
|
| 050 |
1 |
|
|a TX558.W5
|b F47x 1802
|
| 100 |
1 |
|
|a Ferryman, R.
|q (Robert)
|0 http://id.loc.gov/authorities/names/n87128738
|1 http://viaf.org/viaf/3620160667727303560000
|
| 245 |
1 |
0 |
|a Observations on the present mode of preparing wheat flour for bread :
|b 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 /
|c by R. Ferryman.
|
| 260 |
0 |
|
|a London :
|b Printed by Darton and Harvey,
|c 1802.
|
| 300 |
|
|
|a 20 p. ;
|c 20 cm.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|0 http://id.loc.gov/vocabulary/contentTypes/txt
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|0 http://id.loc.gov/vocabulary/mediaTypes/n
|
| 338 |
|
|
|a volume
|b nc
|2 rdacarrier
|0 http://id.loc.gov/vocabulary/carriers/nc
|
| 650 |
|
0 |
|a Flour as food
|0 http://id.loc.gov/authorities/subjects/sh85049273
|
| 650 |
|
0 |
|a Grain
|x Milling
|0 http://id.loc.gov/authorities/subjects/sh85056219
|
| 650 |
|
7 |
|a Flour as food.
|2 fast
|0 http://id.worldcat.org/fast/fst00927739
|
| 650 |
|
7 |
|a Grain
|x Milling.
|2 fast
|0 http://id.worldcat.org/fast/fst00945950
|
| 903 |
|
|
|a HeVa
|
| 929 |
|
|
|a cat
|
| 999 |
f |
f |
|i a7c1e494-e316-5238-8cdc-feb3d9eb246e
|s e5001c61-fb2b-5f13-bee2-e4662619d551
|
| 928 |
|
|
|t Library of Congress classification
|a TX558.W5F470 1802
|l JCL
|c JCL-Sci
|i 1573323
|
| 927 |
|
|
|t Library of Congress classification
|a TX558.W5F470 1802
|l JCL
|c JCL-Sci
|e CRERAR
|b 27012884
|i 2035912
|
