The Industrial Chemistry of the Fats and Waxes PDF Download
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Author: Thomas Percy Hilditch
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 488
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Book Description
Notes bibliogr.
Author: Thomas Percy Hilditch
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 488
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Book Description
Notes bibliogr.
Author: Thomas Percy Hilditch
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 490
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Book Description
Notes bibliogr.
Author: Julius Lewkowitsch
Publisher:
ISBN:
Category : Fats and oils
Languages : en
Pages : 762
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Book Description
Author: Julius Isidor Lewkowitsch
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Percival J. Fryer
Publisher: Cambridge University Press
ISBN: 1107687314
Category : History
Languages : en
Pages : 329
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Book Description
First published in 1918, this book forms part one of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume one focuses on chemical and general properties.
Author: Julius Isidor Lewkowitsch
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 682
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Book Description
Author: Percival J. Fryer
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 364
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Book Description
Author: Rudolf Benedikt
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 716
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Book Description
Author: Professor R Benedikt
Publisher: Legare Street Press
ISBN: 9781019961834
Category :
Languages : en
Pages : 0
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Book Description
Unlock the secrets of the chemical composition of oils, fats, waxes, and their derived commercial products with this comprehensive guide. Professor Dr. R. Benedikt covers everything from the chemical properties of these substances to their production and refining processes. A necessary resource for chemists, industry professionals, and anyone interested in the science behind our everyday products. 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: Percival J. Fryer
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 358
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Book Description
