Search Results - "cooking"

The Three Voyages of Captain Cook Round the World. Vol. I. Being the First of the First Voyage. by Cook, James, 1728-1779; Banks, Joseph, 1743-1820 [Contributor]; Hawkesworth, John, 1715?-1773 [Editor]

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The Three Voyages of Captain Cook Round the World. Vol. II. Being the Second of the First Voyage by Cook, James, 1728-1779; Banks, Joseph, 1743-1820 [Contributor]; Hawkesworth, John, 1715?-1773 [Editor]

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The Three Voyages of Captain Cook Round the World, Vol. III. Being the First of the Second Voyage by Cook, James, 1728-1779; Forster, Georg, 1754-1794

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The Three Voyages of Captain Cook Round the World. Vol. IV. Being the Second of the Second Voyage. by Cook, James, 1728-1779; Forster, Georg, 1754-1794

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The Three Voyages of Captain Cook Round the World. Vol. V. Being the First of the Third Voyage by Cook, James, 1728-1779

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The Three Voyages of Captain Cook Round the World. Vol. VI. Being the Second of the Third Voyage by Cook, James, 1728-1779

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The Three Voyages of Captain Cook Round the World. Vol. VII. Being the Third of the Third Voyage by King, James, 1750-1784

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The Cook's Decameron A Study in Taste, Containing over Two Hundred Recipes for Italian Dishes by Waters, W. G., Mrs.

Subjects: “…Cooking, Italian…”
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Teste do suor: a análise de condutividade pode tomar o lugar do método clássico de Gibson e Cooke? Sweat testing: can the conductivity analysis take the place of the classic Gibson and Cooke technique? by Gianni Mastella

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Toadstools, mushrooms, fungi, edible and poisonous; one thousand American fungi How to select and cook the edible; how to distinguish and avoid the poisonous, with full botanic descriptions. Toadstool poisons and their treatment, instructions to students, recipes for cooking, etc., etc. by Macadam, Robert K.; McIlvaine, Charles, 1840-1909

Subjects: “…Cooking (Mushrooms)…”
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Chapter 3 Mortar and Pestle or Cooking Vessel? When Archaeology Makes Progress Through Failed Analogies by Nyrup, Rune

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Algorithm-driven estimation of household cooking activity and its impact on indoor PM2.5 assessments by Sanjana Bhaskar, Andrew Shapero, Futu Chen, MyDzung T. Chu, Rachel C. Nethery, Jaime E. Hart, Gary Adamkiewicz

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Production of Functional Cooked Sausage by Mentha piperita Essential Oil as a Natural Antioxidant and Antimicrobial Material by M Moarefian, M Barzegar, M Sattari, H Naghdi Badi

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Evaluating the Effects of Cooking on the Decrease Microbial Contamination of kebabs and Hamburgers Supplied for Selling in Southern Areas of Tehran by Norooz Babaei H, Salsali M, Zeraati H, Vahedi S, Soltan Dallal MM, Kaffashi T, Arasteh M

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Ratio Material Learning Design Using the Context of Cooking Rice to Help Elementary Students Understand Concepts by Filian Yunita Sari, Zulkardi, Ratu Ilma Indra Putri, Ely Susanti, Duano Sapta Nusantara

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From kitchen to clinic: Pharmacotherapeutic potential of common spices in Indian cooking in age-related neurological disorders by Narges Norouzkhani, Arian Ghannadi Karimi, Negar Badami, Erfan Jalalifar, Behnaz Mahmoudvand, Arina Ansari, Neda Pakrou Sariyarighan, Dorsa Alijanzadeh, Sara Aghakhani, Reza Shayestehmehr, Mohammadreza Arzaghi, Zahra Sheikh, Yasaman Salami, Mohammad Hesam Marabi, Amir Abdi, Niloofar Deravi

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Prevalence and risk factors for low back pain among professional cooks working in school lunch services by Temmyo Yoshiomi, Tomita Shigeru, Ito Akiyoshi, Sakai Kazuhiro, Nagasu Miwako, Ueno Mitsuo, Miyagi Shigeji

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Awareness of health effects of cooking smoke among women in the Gondar Region of Ethiopia: a pilot survey by Silverman M, Asres G, Pitchforth E, Edelstein M, Kulkarni N

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The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study by Katherine Marie Appleton

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O'Dell N. E., Cook P. A. Neposedné dítě. Jak pomoci hyperaktivním dětem by Dita Janderková

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