Böcker av Francisco Balaguer y Primo

Escrito por el agrónomo valenciano Francisco Balaguer y Primo, este libro es un tratado completo sobre las técnicas y métodos de cultivo de las principales plantas de interés económico en el siglo XIX, como la vid, el olivo, el trigo y el maíz. Ofrece un análisis detallado de las características de cada especie, junto con consejos sobre el riego, la fertilización y el control de plagas. Es un testimonio de la importancia de la agricultura en la economía española de la época y una guía práctica para los agricultores de la época.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 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.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.

Este libro es una obra maestra de la química alimentaria, que explora los almidones, las féculas y sus derivados. Desde la preparación hasta la utilización, el libro te lleva a un fascinante viaje a través de la ciencia detrás de la comida. Si te interesa la química alimentaria y la ciencia de los alimentos, este libro es una necesidad absoluta.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 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.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.