Search results for: Taylor, J. R.
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1
Ceramic glaze technology
Authors: Taylor, J. R.
Published: Published on behalf of the Institute of Ceramics by Pergamon Press, 1986Physical Description: x, 263 pages : illustrations ; 24 cmHoldings: Loading…
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2
Human error in process plant design and operations a practitioner's guide
Authors: Taylor, J. R. (Consultant)
Published: Taylor & Francis, a CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc, 2016Holdings: Loading…Taylor & Francis eBooks (Complete Collection): 2015 (Taylor & Francis eBooks)
CRCnetBASE: 2015 (Taylor & Francis eBooks)
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3
Food science in the new South Africa : fuelling the economy and feeding the nation = Voedselwetenskap in die nuwe Suid-Afrika : brandstof vir die ekonomie en voedsel vir die nasie
Authors: Taylor, J. R. N. (John Reginald Nuttall)
Published: Universiteit van Pretoria, 1992Physical Description: 26 pages : portrait ; 21 cm.Holdings: Loading…
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4
Pseudocereals and less common cereals : grain properties and utilization potential
Published: Springer, 2002Other Authors:Physical Description: xviii, 269 pages : illustrations ; 24 cmHoldings: Loading…
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5
Gluten-free ancient grains cereals, pseudocereals, and legumes : sustainable, nutritious, and health-promoting foods for the 21st century
Published: Woodhead Publishing, an imprint of Elsevier, 2017Other Authors: “…Taylor, J. R. N. (John Reginald Nuttall)…”
Holdings: Loading…ScienceDirect eBooks - Agricultural, Biological, and Food Sciences 2017: 2017 (ScienceDirect)
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6
Pseudocereals and less common cereals grain properties and utilization potential
Published: Springer, 2002Other Authors:Holdings: Loading…Springer Book Archive - Chemistry & Material Science: 2002 (Springer Link)
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7
Sorghum and millets chemistry, technology, and nutritional attributes
Published: Elsevier/Woodhead Publishing, 2019Other Authors: “…Taylor, J. R. N. (John Reginald Nuttall)…”
Holdings: Loading…ScienceDirect eBooks - Agricultural, Biological, and Food Sciences 2018: 2018 (ScienceDirect)
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