Grindley harry sands (91 resultados)

Condición: New.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Taschenbuch. Condición: Neu. Neuware - 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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.…

Paperback. Condición: New. Print on Demand. This book carefully examines the fertilizing constituents excreted by two-year-old steers and how these vary in relation to the amount of feed consumed. The author provides a detailed analysis of the amounts and composition of the feed, the feces, and the urine, paying particular attention to the percentages of organic matter, nitrogen, and phosphorus present in each. The results of this study offer valuable insights into the nutritional needs of steers and the efficiency with which they utilize their feed. By providing a deeper understanding of the digestive and metabolic processes of these animals, this book contributes to the development of more effective and sustainable livestock management practices. 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.…

Paperback. Condición: New. Print on Demand. This book presents an overview of cooking roast beef, taking both theory and practice into account. The author first delved into literature to find how others have perceived this dish. The author discovered differing opinions on how to best prepare roast beef, and made it their goal to create a more precise and universally accepted guideline for this cooking process. By utilizing a thermometer to measure the meat's internal temperature, the author's experiments describe how long a roast needs to cook until it matches the desired level of doneness (rare, medium-rare, or well-done). Through diagrams and data, the book illustrates how variables such as oven temperature and the physical dimensions of the roast impact these cooking times, empowering the reader to customize the experience to their preferences. 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.…

Paperback. Condición: New. Print on Demand. This book gathers data from four dietary studies conducted with various groups including professional men, students, and manual laborers in the United States between 1895 and 1900. The author, a respected specialist in the field, meticulously details the quantities of different kinds of foods that each group consumed and from which calculates the amounts of protein, carbohydrates, and fats in their diets. These nutritional quantities are then compared to the generally accepted dietary standards of the time. The book provides unique insights into eating habits, food acquisition, and dietary norms in America during the late 19th century, making it a valuable resource for historians, nutritionists, and anyone interested in food culture. 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.…

Condición: New.

Taschenbuch. Condición: Neu. Neuware - Rediscover the culinary techniques of the early 20th century with 'A Precise Method of Roasting Beef' by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.…

Paperback. Condición: New. Print on Demand. This book is the culmination of the author's extensive research on the changes that occur when meats are cooked by boiling, pan-broiling, sauteing and roasting. The book offers a comprehensive overview of current knowledge on the subject. The author covers various topics like the impact of cooking time and temperature on the nutritional value of meat, the kinds and amounts of nutrients lost during cooking, and the effects of cooking on meat flavor and texture. The book also delves into the scientific principles underlying cooking methods, discussing the chemical and physical changes that occur in meat as it is being prepared. Rich in practical information and insights, this book will be an invaluable resource for anyone interested in understanding the science of cooking meat. Whether you're a home cook looking to improve your culinary skills or a professional chef seeking to refine your techniques, this book has something to offer. 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.…

Paperback. Condición: New. Print on Demand. This book focuses on how statistical methods can enhance feeding experiments through a series of case studies and data analyses. Animal nutrition experiments often yield results that are ambiguous and uncertain. However, the author presents innovative ways to interpret experimental data by utilizing statistical methods like the standard deviation and the probable error. He demonstrates how these methods allow researchers to go beyond the uncertainty of a single result and instead express their experiment's outcome as a range of possibilities, giving more clarity and nuance to their conclusions. Ultimately, this book provides valuable insights into the strengths and limitations of statistical analysis in agricultural research and expands the reader's understanding of experimental design and interpretation. 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.…

Condición: Good. Urbana 1903. University of Illinois Studies, Vol. 1 Number 5, April 1903. Octavo, 26pp., wraps with later paper spine. Institution stamp on front, bookplate inside original front wrap. Good, light soiling and wear.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condición: Neu. Neuware - Rediscover the culinary techniques of the early 20th century with 'A Precise Method of Roasting Beef' by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.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 was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.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.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. 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.…

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.