Blank Cover Image
タイトル、所在を表示します

Meat through the microscope : applications of chemistry and the biological sciences to some problems of the meat packing industry

フォーマット:
図書
責任表示:
by C. Robert Moulton
言語:
英語
出版情報:
Chicago : University of Chicago, 1929
形態:
xii, 528 p. ; 22 cm
著者名:
Moulton, Charles Robert, 1884- <DA14372218>  
書誌ID:
BA22268204
子書誌情報
Loading
所蔵情報
Loading availability information
タイトルが類似している資料

類似資料:

1
 
2
 
3
 
4
 
5
 
6
 
7
 
8
 
9
 
10
 
11
 
12
 
1 図書 The science of meat and meat products

Price, James F., Schweigert, B. S.

Food & Nutrition Press
7 図書 The modern packing house

Davis, David I.

Nickerson & Collins
2 図書 Meat science

Lawrie, R. A. (Ralston Andrew)

Pergamon Press
8 図書 Scanning electron microscopy : an international review of advances in biological techniques and applications of the scanning electron microscope

Becker, Robert P., Johari, Om

Scanning Electron Microscopy
3 図書 Encyclopedia of meat sciences

Dikeman, Michael, Devine, Carrick

Elsevier, Academic Press
9 図書 Meat handbook of the United States Navy

Navy Department, Bureau of Supplies and Accounts

Navy Department, Bureau of Supplies and Accounts
4 図書 The Chemistry and Technology of Gelatin and Glue

Bogue, Robert Herman, 1889-

McGraw-Hill
10 図書 Meat technology : a practical textbook for student and butcher

Gerrard, Frank

Leonard Hill
5 図書 A textbook of dairy chemistry

Ling, Edgar Roberts, 1900-

Chapman & Hall
11 図書 The world's meat future : an account of the live stock position and meat prospects of all leading stock countries of the world with full lists of freezing works

Pearse, R. W. B. (Reginald William Blake), Cox, Owen

Constable
6 図書 Meats and meat products

Tomhave, William Henry

J.B. Lippincott
12 図書 Swiss cheese industry

Odell, Emery A.

Monroe