Name: Meat, Milk, And Wheat (en Inglés)
SKU: 66444849
Price: 42.94 USD
Availability: InStock
Author: Thomas Dyke Acland (Sir, 11th Bart ).

portada Meat, Milk, And Wheat (en Inglés)

Formato

Libro Físico

Editorial

Hutson Street Press

Autor

Thomas Dyke Acland (Sir, 11th Bart ).

Idioma

Inglés

N° páginas

100

Encuadernación

Tapa Dura

Dimensiones

23.4x15.6x0.8 cm

ISBN13

9781024724189

Meat, Milk, And Wheat (en Inglés)

Thomas Dyke Acland (Sir, 11Th Bart ). (Autor) · Hutson Street Press · Tapa Dura

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Reseña del libro "Meat, Milk, And Wheat (en Inglés)"

"Meat, Milk, and Wheat: An Elementary Introduction To The Chemistry Of Farming" offers a foundational understanding of the chemical processes underpinning agricultural practices. Written by Sir Thomas Dyke Acland, this book serves as an accessible guide to the essential chemical elements and compounds crucial for successful farming. Acland elucidates the roles of various chemical components in soil fertility, crop growth, and animal husbandry. He explores topics such as the composition of milk and meat, the nutritional requirements of livestock, and the chemical properties of wheat and other staple crops. This volume provides practical knowledge applicable to improving farming techniques and promoting sustainable agricultural practices.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.