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|a TXA
|c GKS
|d OCL
|d Thomson Gale
|d UtOrBLW
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| 043 |
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|a e-uk---
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| 100 |
1 |
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|a Markham, Peter,
|d active 1758.
|
| 245 |
1 |
0 |
|a Syhoroc, or, Considerations on the ten ingredients used in the adulteration of bread-flour, and bread :
|b to which is added, a plan of redress, including a method to prevent effectually future artificial scarcities, and to relieve parishes of their rates, by employing their poor ... /
|c by Peter Markham.
|
| 250 |
|
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|a 2nd ed.
|
| 264 |
|
3 |
|a London :
|b Printed for M. Cooper,
|c 1758.
|
| 300 |
|
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|a 4 unnumbered pages, 38 pages
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 500 |
|
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|a Reproduction of original from Goldsmiths' Library, University of London.
|
| 500 |
|
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|a Goldsmiths'-Kress number 09349.
|
| 510 |
4 |
|
|a OCLC,
|c 23168984
|
| 533 |
|
|
|a Electronic reproduction.
|b Farmington Hills, Mich. :
|c Thomson Gale,
|d 2005.
|f (The making of the modern world).
|n Available via the World Wide Web.
|n Access limited to licensing agreements.
|7 s2005 miunns
|
| 500 |
|
|
|a Electronic resource.
|
| 650 |
|
0 |
|a Food adulteration and inspection
|z Great Britain.
|
| 650 |
|
0 |
|a Bread industry
|x Corrupt practices
|z Great Britain.
|
| 650 |
|
0 |
|a Bakeries
|z Great Britain.
|
| 655 |
|
0 |
|a Electronic books.
|
| 650 |
|
0 |
|a Bakers
|z Great Britain.
|
| 740 |
0 |
|
|a Syhoroc.
|
| 740 |
0 |
|
|a Considerations on the ten ingredients used in the adulteration of bread flour and bread.
|
| 830 |
|
0 |
|a Making of the modern world (Goldsmiths'-Kress Library of Economic Literature)
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=http://galenet.galegroup.com/servlet/MOME?af=RN&ae=U101084427&srchtp=a&ste=14&locID=txshracd2898
|z Connect to the full text of this electronic book
|t 0
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|s 217cd71f-338e-35c8-abf8-5d7da94bf9fb
|i 667c2dda-ffd9-3b97-99f7-4dca712a8c20
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|h No information provided
|
| 998 |
f |
f |
|t 0
|l Available Online
|