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Ökonomisch-chemische Abhandlung Über Den Roggen Von 1815/16, Und Die Zweckmäßigen Mehlmischungen Zu Einem Guten Brod: Über Den Taumel-lolch, Das Mutte
Paperback
AgricultureChemistryGeneral European History
ISBN13: 9781274074683
Publisher: Nabu Press
Published: Jan 31 2012
Pages: 130
Weight: 0.42
Height: 0.28 Width: 6.14 Depth: 9.21
Language: English
This work, Ökonomisch-chemische Abhandlung Über Den Roggen Von 1815/16, Und Die Zweckmä igen Mehlmischungen Zu Einem Guten Brod. Über Den Taumel-lolch, Das Mutterkorn, Den Brand Im Getreide, Und Den Raden, by Johann Baptist Graf, delves into the economic and chemical aspects of rye from 1815/16, and the purposeful flour mixtures needed to create good bread. It further explores topics such as darnel, ergot, bunt in grain, and corn-cockle.
Offering a detailed look into historical agricultural practices, this book provides insights into the chemical composition of rye and its impact on breadmaking, making it a valuable resource for those interested in the history of agriculture, chemistry, and food production.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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