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Contribution to the Knowledge of Japanese Lac (Ki-urushi)

Author: Alviso Burdett Stevens
Publisher:
ISBN:
Category : Anacardiaceae
Languages : en
Pages : 66

Book Description

Contribution to the Knowledge of Japanese Lac (Ki-urushi)

Author: Alviso Burdett Stevens
Publisher:
ISBN:
Category : Anacardiaceae
Languages : en
Pages : 66

Book Description

Bibliographical Contributions

Author: United States. Department of Agriculture. Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 536

Book Description

Occupational affections of the skin

Author: Robert Prosser White
Publisher:
ISBN:
Category :
Languages : en
Pages : 430

Book Description

Catalogue of Publications Relating to Entomology in the Library of the U.S. Department of Agriculture

Author: United States. Department of Agriculture
Publisher:
ISBN:
Category : Entomology
Languages : en
Pages : 956

Book Description

Bulletin

Author: United States. Dept. of Agriculture. Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 702

Book Description

Contribution to the Knowledge of Japanese Lac, KI-Urushi

Author: Alviso B Stevens
Publisher: Literary Licensing, LLC
ISBN: 9781498176569
Category :
Languages : en
Pages : 58

Book Description
This Is A New Release Of The Original 1906 Edition.

Contribution To The Knowledge Of Japanese Lac (ki-urushi)

Author: Alviso Burdett Stevens
Publisher: Legare Street Press
ISBN: 9781015945975
Category :
Languages : en
Pages : 0

Book Description
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 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. 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.