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
✦ LIBER ✦
The modern metallurgy of alloys: by R. H. Harrington. 209 pages, diagrams, tables, 14 × 21 cm. New York, John Wiley & Sons, Inc., 1948. Price, $3.50.
✍ Scribed by G.E. Pettengili
- Publisher
- Elsevier Science
- Year
- 1948
- Tongue
- English
- Weight
- 160 KB
- Volume
- 246
- Category
- Article
- ISSN
- 0016-0032
No coin nor oath required. For personal study only.
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