Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: magazinearticle
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IMPROVED WHEAT STEAMER AND DRYERScientific American, 1874-06, Vol.XXX. (No 24.), p.370New York: American Periodicals Series IITexto completo disponível |
2 |
Material Type: magazinearticle
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THE VALUE OF A KERNEL OF CORNScientific American, 1874-01, Vol.XXX. (No. 3.), p.32New York: American Periodicals Series IITexto completo disponível |
3 |
Material Type: magazinearticle
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Be a better man by MarchKita, PaulMen's health (Magazine), 2011-01, Vol.26 (1), p.028New York: Hearst Magazines, a Division of the Hearst CorporationTexto completo disponível |
4 |
Material Type: magazinearticle
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Not what the doctor ordered: Loyd Grossman and a team of trendy chefs have cooked up some fancy hospital fare. But there's no appetite for the results. .(The Better Hospital Food programme)Moore, VictoriaNew statesman (1996), 2002-06, Vol.131 (4593), p.xxxNew Statesman, LtdTexto completo disponível |
5 |
Material Type: magazinearticle
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SumacScientific American, 1874-01, Vol.XXX. (No. 5.), p.71New York: American Periodicals Series IITexto completo disponível |
6 |
Material Type: magazinearticle
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Article 14 -- No TitleScientific American, 1874-04, Vol.XXX. (No. 17.), p.266New York: American Periodicals Series IITexto completo disponível |
7 |
Material Type: magazinearticle
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THE TARANTULA WHEEL ROTARY HARROWScientific American, 1874-06, Vol.XXX. (No 23.), p.358New York: American Periodicals Series IITexto completo disponível |
8 |
Material Type: magazinearticle
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SOURCES OF EDIBLE STARCHScientific American, 1874-06, Vol.XXX. (No 26.), p.401New York: American Periodicals Series IITexto completo disponível |
9 |
Material Type: magazinearticle
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Business and PersonalScientific American, 1874-04, Vol.XXX. (No. 16.), p.250New York: American Periodicals Series IITexto completo disponível |
10 |
Material Type: magazinearticle
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Article 11 -- No TitleScientific American, 1874-05, Vol.XXX. (No. 18.), p.280New York: American Periodicals Series IITexto completo disponível |