The corrosion handbook: edited by Herber
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G.E. Pettengill
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Article
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1948
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Elsevier Science
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English
⚖ 152 KB
Since this text-book also contains all the basic information needed by the designing engineer, it recommends itself as a guide and reference for practicing engineers. HENRY N. MICHAEL. PRINCIPLES OF FOOD FREEZING, by Willis A. Gortner and others. 281 pages, illustrations, 14 X 22 cm. New York, Joh