Experimental cooking by Margaret A. Brown
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Program evaluation kit by Lynn Lyons Morris
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Water Quality Monitoring by Jamie Bartram
Not in Library
HACCP by D. T. Bernard, K. E. Stevenson
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Analysis of Sterols by J. Goad, T. Akihisa
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Producing table olives by Stan Kailis, Harris, David
Not in Library
15N techniques and analytical procedures: Indo/U.S. science and technology initiative by L.K. Porter
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Nutritional evaluation of protein foods by Peter L. Pellett, Vernon R. Young
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Leather industries laboratory book on analytical and experimental meth ...
H. R. Procter
Not in Library
Comprehensive cellulose chemistry by D. Klemm, Dieter Klemm, Bertram Philipp, Thomas Heinze, Ute Heinze, W. Wagenknecht
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Publishing History

This is a chart to show the publishing history of editions of works about this subject. Along the X axis is time, and on the y axis is the count of editions published. Click here to skip the chart.  This graph charts editions published on this subject.
Editions Published
Year of Publication

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Subjects

Analysis, Food, Analyse, Chemical analysis, Chemical composition, Evaluation, Foods, Sampling, Acids in food preparation, Amino acids, Analysemetoder, Analytical chemistry, Application methods, Aufsatzsammlung, Automation, Bek©Œmpelse af skadevoldere, Bericht, Biochemical Engineering, Biological analysis, Cellulose

Places

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People

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Times

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Prolific Authors

who have written the most books on this subject
D. T. Bernard, 1 book
K. E. Stevenson, 1 book
Lynn Lyons Morris, 1 book
H. R. Procter, 1 book
Margaret A. Brown, 1 book
Peter L. Pellett, 1 book
Dieter Klemm, 1 book
Jamie Bartram, 1 book
D. Klemm, 1 book
Bertram Philipp, 1 book
Ute Heinze, 1 book
W. Wagenknecht, 1 book
J. Goad, 1 book
T. Akihisa, 1 book
L.K. Porter, 1 book
Vernon R. Young, 1 book
Stan Kailis, 1 book
Harris, David, 1 book
Thomas Heinze, 1 book