The technology of bread-making
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- Publication date
- 1921
- Topics
- Bread, Confectionery, Flour, Wheat
- Publisher
- Liverpool, The Northern Publishing Co., ltd.
- Contributor
- Cornell University Library
- Language
- English
The metadata below describe the original scanning. Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.). See also the What is the directory structure for the texts? FAQ for information about file content and naming conventions.
"A development of the writer's former works on the same subject, which appeared in 1886 and 1895."--Pref
viii, 630 p. 24 cm
"A development of the writer's former works on the same subject, which appeared in 1886 and 1895."--Pref
viii, 630 p. 24 cm
- Addeddate
- 2009-10-14 03:47:38
- Bookplateleaf
- 0003
- Camera
- EOS-1Ds MarkII
- Foldoutcount
- 0
- Identifier
- cu31924003595802
- Identifier-ark
- ark:/13960/t5fb5md87
- Lcamid
- 338213
- Ocr
- ABBYY FineReader 8.0
- Ocr_converted
- abbyy-to-hocr 1.1.11
- Ocr_module_version
- 0.0.14
- Openlibrary_edition
- OL24170532M
- Openlibrary_work
- OL18055336W
- Page_number_confidence
- 97.07
- Pages
- 650
- Ppi
- 300
- Rcamid
- 336718
- Scandate
- 20080401003636
- Scanner
- Kirtas APT 2400
- Worldcat (source edition)
- 63367003
- Full catalog record
- MARCXML
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