Author: Thomas Hawkins Percy Heriot
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 472

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Book Description

Author: Pieter W. van der Poel
Publisher:
ISBN: 9783870400651
Category : Sugar
Languages : en
Pages : 1118

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Book Description

Author: T H P (Thomas Hawkins Perc Heriot
Publisher: Legare Street Press
ISBN: 9781020495380
Category :
Languages : en
Pages : 0

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Book Description
This book explores the process of making sugar from both cane and beets. It provides detailed information on the equipment used and the chemical reactions that take place during the manufacturing of sugar. With clear and concise explanations, this book is a must-read for anyone interested in the history and science of sugar production. 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.

Author: Herbert Myrick
Publisher:
ISBN:
Category : Beet sugar industry
Languages : en
Pages : 252

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Book Description

Author: United States. Bureau of Foreign and Domestic Commerce
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 144

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Book Description

Author: Herbert Myrick
Publisher:
ISBN:
Category : Sugar beet
Languages : en
Pages : 248

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Book Description

Author: David Lee Child
Publisher:
ISBN:
Category : Beet sugar industry
Languages : en
Pages : 164

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Book Description

Author: Thomas Hawkins Percy Heriot
Publisher: Palala Press
ISBN: 9781357279424
Category :
Languages : en
Pages : 468

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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: Herbert Myrick
Publisher:
ISBN:
Category : Beet sugar
Languages : en
Pages : 250

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Book Description

Author: T H P Heriot
Publisher: Legare Street Press
ISBN: 9781013328824
Category :
Languages : en
Pages : 466

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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 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. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.