Before retiring, Constance L. Kirker was professor of art history at Pennsylvania State University. She has written extensively on food history. Mary Newman has taught at Ohio University and the University of Malta and is a member of the International Association of Culinary Professionals.
3 E-böcker av Mary Newman
Kirker Constance L. Kirker & Newman Mary Newman: Edible Flowers
Most of us like to look at them, but why on earth would anyone want to eat them? As Constance L. Kirker and Mary Newman show in this book, however, flowers have a long history as a tasty ingredient …
EPUB
Engelska
DRM
€25.09
Mary Newman: Uric Acid
Uric acid (UA) is an end-product of purine derivatives in human metabolism. Without further metabolism, it is excreted by kidneys and intestinal tract. Its serum concentration is controlled by the …
PDF
DRM
€138.40
Albert Reimer: Horizons in World Physics. Volume 281
This book presents original research results on the leading edge of physics. Each article has been carefully selected in an attempt to present substantial research across a broad spectrum. Topics …
PDF
DRM
€274.29
