Regulations No. 9 Relating to the Taxes on Oleomargarine, Adulterated Butter and Process Or Renovated Butter Under the Acts of August 2, 1886 (24 Stat., 209), May 9, 1902 (32 Stat., 193), August 10, 1912 (37 Stat., 273), October 1, 1918 (40 Stat., 1008), July 10, 1930 (46 Stat, . 1022), March 4, 1931 (46 Stat., 1549) and February 24, 1933 (47 Stat., 902) Revised April 1936 PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Regulations No. 9 Relating to the Taxes on Oleomargarine, Adulterated Butter and Process Or Renovated Butter Under the Acts of August 2, 1886 (24 Stat., 209), May 9, 1902 (32 Stat., 193), August 10, 1912 (37 Stat., 273), October 1, 1918 (40 Stat., 1008), July 10, 1930 (46 Stat, . 1022), March 4, 1931 (46 Stat., 1549) and February 24, 1933 (47 Stat., 902) Revised April 1936 PDF full book. Access full book title Regulations No. 9 Relating to the Taxes on Oleomargarine, Adulterated Butter and Process Or Renovated Butter Under the Acts of August 2, 1886 (24 Stat., 209), May 9, 1902 (32 Stat., 193), August 10, 1912 (37 Stat., 273), October 1, 1918 (40 Stat., 1008), July 10, 1930 (46 Stat, . 1022), March 4, 1931 (46 Stat., 1549) and February 24, 1933 (47 Stat., 902) Revised April 1936 by United States. Office of Internal Revenue. Download full books in PDF and EPUB format.
Author: United States. Office of Internal Revenue
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 124
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Book Description
Author: United States. Office of Internal Revenue
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 124
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Book Description
Author: United States. Office of Internal Revenue
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 108
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Book Description
Author:
Publisher:
ISBN:
Category : Income tax
Languages : en
Pages : 280
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Book Description
Author: United States. Internal Revenue Service
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 108
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Book Description
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436183
Category :
Languages : en
Pages : 1159
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Book Description
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: Ernst Homburg
Publisher: Springer Science & Business Media
ISBN: 9780792348894
Category : Science
Languages : en
Pages : 360
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Book Description
Europe is the cradle of the modem international chemical industry. From the middle of the nineteenth century until the outbreak of World War I, the European chemical industry influenced not only the production and control of science and technology, but also made significant contributions towards economic development, as well as bringing about profound changes in working and living enviromnents. It is a highly complex heritage, both rich and threatening, that calls for close scrutinity. Fortunately, a unique opportunity to explore the historical development of the European chemical industry from a variety of novel standpoints, was made possible during 1993 as part of the European Science Foundation (ESF) programme called 'The Evolution of Chemistry in Europe, 1789-1939.' This process of exploration has taken place through three workshops, each dealing with different time periods. The workshop concerned with the period 1850-1914, which corresponds roughly to the so-called Second Industrial Revolution, was held in Maastricht, The Netherlands, on 23-25 March 1995. This volume is the outcome of that workshop. The other workshops dealing with European chemical industry were held in Liege in 1994, covering the First Industrial Revolution period, 1789-1850, and Strasbourg in 1996, covering the period between the two World Wars.
Author: K. V. Peter
Publisher: Elsevier
ISBN: 0857095676
Category : Technology & Engineering
Languages : en
Pages : 634
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Book Description
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices.Volume 1 begins with an introduction to herbs and spices, discussing their definition, trade and applications. Both the quality specifications for herbs and spices and the quality indices for spice essential oils are reviewed in detail, before the book goes on to look in depth at individual herbs and spices, ranging from basil to vanilla. Each chapter provides detailed coverage of a single herb or spice and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity.With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. - Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices - Begins with a discussion of the definition, trade and applications of herbs and spices - Reviews the quality specifications for herbs and spices and examines the quality indices for spice essential oils
Author: Jarrett Rudy
Publisher: McGill-Queen's Press - MQUP
ISBN: 0773572953
Category : Social Science
Languages : en
Pages : 247
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Book Description
In the late Victorian era, smoking was a male habit and tobacco was consumed mostly in pipes and cigars. By the mid-twentieth century, advertising and movies had not only made it acceptable for women to smoke but smoking had become a potent symbol of their emancipation. From mass cigarette production in 1888 to the first studies linking cigarettes to lung cancer in 1950, The Freedom to Smoke explores gender and other key issues related to smoking in Montreal, including the arrival of "big tobacco," first attempts to ban the cigarette, wartime tobacco funds, French Canadian smoking habits, rituals of manliness, and the growing respectability of women smokers - none of which have been examined by historians. Jarrett Rudy argues that while people smoked for highly personal reasons, their smoking rituals were embedded in social relations and shaped by dominant norms of taste and etiquette. The Freedom to Smoke examines the role of the tobacco industry, health experts, churches, farmers, newspapers, the military, the state, and smokers themselves. A pioneering city-based study, it weaves Western understandings of respectable smoking through Montreal's diverse social and cultural fabric. Rudy argues that etiquette gave smoking a political role, reflecting and serving to legitimize beliefs about inclusion, exclusion, and hierarchy that were at the core of a transforming liberal order.
Author: Glenn Rinsky
Publisher: John Wiley & Sons
ISBN: 0470009551
Category : Cooking
Languages : en
Pages : 386
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Book Description
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
Author: Harvey Washington Wiley
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 440
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Book Description
