Official Records of the Union and Confederate Navies in the War of the Rebellion ... PDF Download
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Author: United States. Navy Department
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 468
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Book Description
Author: United States. Navy Department
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 468
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Book Description
Author: United States. Naval War Records Office
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 992
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Book Description
Author: United States. Naval War Records Office
Publisher:
ISBN:
Category : Confederate States of America
Languages : en
Pages : 964
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Book Description
Author: Anonymous
Publisher: Wildside Press LLC
ISBN: 1434411044
Category : Fiction
Languages : en
Pages : 878
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Book Description
This volume includes the Confederate Navy Department Correspondence with Agents abroad, 1861-1865
Author: Chris E. Marhenke
Publisher:
ISBN:
Category : CIS U.S. serial set
Languages : en
Pages : 28
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Book Description
Tool for finding The War of the Rebellion : a compilation of the official records of the Union and Confederate armies: and: Official records of the Union and Confederate navies in the War of the Rebellion as published in the U.S. serial set or the CIS U.S. serial set.
Author: United States. Office of Naval Intelligence
Publisher:
ISBN:
Category : Navies
Languages : en
Pages : 270
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Book Description
Author:
Publisher:
ISBN:
Category : Legal deposit of books, etc
Languages : en
Pages : 604
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Book Description
Author: United States. Office of Naval Intelligence
Publisher:
ISBN:
Category :
Languages : en
Pages : 278
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Book Description
Author:
Publisher:
ISBN:
Category : Forests and forestry
Languages : en
Pages : 322
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Book Description
Author: Thomas H. Parliment
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 102
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Book Description
The first book to comprehensively cover microwave and extrusion generated volatiles. Includes discussion of food flavor applications. Features new isolation and analysis techniques to evaluate flavors generated from heated food systems. Examines generation of Maillard-reaction flavors and characteristic odor compounds from complex model systems that mimic food-processing conditions. Describes reactions between carbohydrates and amino acids in the presence of lipids. Proposes mechanisms to explain differences between volatile compounds generated by microwave, extrusion, and conventional heating processes. Examines legal and regulatory aspects of process flavors.
