Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Report
|
![]() |
Report on the Activities of the State Science Commission During 1959JOINT PUBLICATIONS RESEARCH SERVICE ARLINGTON VA1960Texto completo disponível |
2 |
Material Type: Report
|
![]() |
Scientific and Technological News, Communist ChinaJOINT PUBLICATIONS RESEARCH SERVICE ARLINGTON VA1960Texto completo disponível |
3 |
Material Type: Report
|
![]() |
CURRENT SPACE AGE ACRONYMS AND ABBREVIATIONS MOST COMMONLY USED IN THE M.A.C. ENGINEERING LIBRARYBonnell, M ; Carr, W ; Lauer, C ; Marshall, R1964Texto completo disponível |
4 |
Material Type: Report
|
![]() |
Survey of Soviet Heavy Industry (23)JOINT PUBLICATIONS RESEARCH SERVICE ARLINGTON VA1961Texto completo disponível |
5 |
Material Type: Report
|
![]() |
The Effect of Single and Double Doses of Gamma Radiation on Pre-rigor Mortis Filleted SaitheUnderdal, Bjarne ; Jebsen, Jens Wohl ; Lunde, GulbrandFiskeridirektoratet 1973Texto completo disponível |
6 |
Material Type: Report
|
![]() |
Removal of DDT and its Metabolites from Fish Oils by Molecular DistillationJulshamn, Kåre ; Karlsen, L. ; Brækkan, Olaf R.Fiskeridirektoratet 1973Texto completo disponível |
7 |
Material Type: Report
|
![]() |
Analyse av kvikksølv i skrei og vårtorsk ved flammeløs atomabsorpsjonOlafsen, Jan A. ; Losnegard, Norvald ; Bakken, KåreFiskeridirektoratet 1973Texto completo disponível |
8 |
Material Type: Report
|
![]() |
The Effect of Gamma Radiation on Prerigor Mortis Filleted CodJebsen, Jens Wohl ; Lunde, Gulbrand ; Underdal, BjarneFiskeridirektoratet 1972Texto completo disponível |
9 |
Material Type: Report
|
![]() |
Effects of Heat Treatment on Composition and Nutritive Value of Herring MealMyklestad, Ole ; Bjørnstad, Johan ; Njaa, Leif ReinFiskeridirektoratet 1972Texto completo disponível |
10 |
Material Type: Report
|
![]() |
Lipids in Fish Fillet and Liver - A Comparison of Fatty Acid CompositionsLambertsen, GeorgFiskeridirektoratet 1972Texto completo disponível |