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Author: Albert Ernest Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1116
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Book Description
Author: Albert Ernest Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1116
Get Book
Book Description
Author: Albert Ernest Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1220
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Book Description
Author: Albert E (Albert Ernest) 1864-1 Leach
Publisher: Arkose Press
ISBN: 9781343754836
Category :
Languages : en
Pages : 890
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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.
Author: Albert Ernest Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1202
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Book Description
Author: Albert E. Leach
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Albert Ernest Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 0
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Book Description
Author: Albert Ernest 1864- Leach
Publisher: Wentworth Press
ISBN: 9781362428176
Category : History
Languages : en
Pages : 1066
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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.
Author: Albert E. Leach
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 924
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Book Description
Author: Albert E 1864-1910 Leach
Publisher: Arkose Press
ISBN: 9781343732735
Category :
Languages : en
Pages : 896
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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.
Author: Marlynne Hopper
Publisher: Food & Agriculture Org.
ISBN: 9789251057308
Category : Business & Economics
Languages : en
Pages : 60
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Book Description
Effective national food control systems are essential for food security, public health, consumer protection and international trade. This guide has been developed by the FAO to assist countries to systematically identify the capacity building needs of their food control system through a simple five-step process.
