Expériences et réflexions relatives à l'analyse du bled et des farines. Paris, Monory, 1776. IV, 194 p., 1 fol. Mod. Hldr. Poggendorff II, 363; Ferchl 394; DSB X, 325f. First edition. - Parmentier was one of the first u. most important food chemists, he was instrumental in spreading the potato in France, "... a large number of indigenous plants which he recommended as food in times of scarcity and famine, ascribing their nutritive value to their starch content" (DSB). (1686).
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