Author: Robert Henry Aders PlimmerPublisher:
ISBN:
Category : Food
Languages : en
Pages : 272
Book Description
Analyses and Energy Values of Foods
Author: Robert Henry Aders PlimmerPublisher:
ISBN:
Category : Food
Languages : en
Pages : 272
Book Description
Energy Value of Foods
Author: Annabel Laura MerrillPublisher:
ISBN:
Category : Food
Languages : en
Pages : 112
Book Description
ANALYSES & ENERGY VALUES OF FO
Author: Robert Henry Aders 1877 PlimmerPublisher: Wentworth Press
ISBN: 9781360257891
Category : History
Languages : en
Pages : 268
Book Description
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.
Analyses and Energy Values of Foods
Author: Robert Henry Aders PlimmerPublisher: Palala Press
ISBN: 9781346836072
Category :
Languages : en
Pages : 260
Book Description
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.
Scientific Research and Human Welfare
Author: Franklin Stewart HarrisPublisher:
ISBN:
Category : Civilization
Languages : en
Pages : 426
Book Description
Energy Value of Foods: Basis and Derivation
Author: Annabel Laura MerrillPublisher:
ISBN:
Category : Calorimetry
Languages : en
Pages : 116
Book Description
Journal
Author: Royal Sanitary Institute (Great Britain)Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 542
Book Description
Report of the 3d-4th Congress of the Sanitary Institute of Great Britain
Author: Royal Society of Health (Great Britain)Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 612
Book Description
Journal of the Royal Sanitary Institute
Author: Royal Sanitary Institute (Great Britain)Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 1140
Book Description
Journal of the Royal Sanitary Institute
Author: Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 536
Book Description
