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Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 14-16, 1901 (Classic Reprint) - Softcover
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Excerpt from Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 14-16, 1901
L. S. Munson, L. M. Tolman, H. W. Wiley, and A. L. Winton. The reports, when completed, were forwarded to the referee.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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- VerlagForgotten Books
- Erscheinungsdatum2018
- ISBN 10 1334339430
- ISBN 13 9781334339431
- EinbandTapa blanda
- SpracheEnglisch
- Anzahl der Seiten176
- Kontakt zum HerstellerNicht verfügbar
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Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 1416, 1901 Classic Reprint
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781334339431
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Provisional Methods for the Analysis of Foods Adopted by the Association of Official Agricultural Chemists, November 1416, 1901 Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781334339431
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Provisional Methods for the Analysis of Foods Adopted by the Association of
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Paperback. Zustand: New. Print on Demand. This book presents an historical account of meat and meat products, a staple in human diets for thousands of years, from its treatment over time to its preparation today. The author covers all aspects of meat production, from dealing with the living animal, to butchering and preservation. Along with historical information, the author includes a wealth of methods and techniques to identify various species of meat, detect poisonous meat, and examine meat products for chemical residues, producing a comprehensive volume that will be a valuable resource to farmers, food scientists, and historians alike. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781334339431_0
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