Zobrazeno 1 - 10
of 898
pro vyhledávání: '"H. C. Hill"'
Publikováno v:
British Medical Journal (Clinical Research Edition), 1984 Feb 01. 288(6415), 496-497.
Externí odkaz:
https://www.jstor.org/stable/29514086
Publikováno v:
Junior-Senior High School Clearing House, 1934 Dec 01. 9(4), 254-254.
Externí odkaz:
https://www.jstor.org/stable/30198939
Autor:
Young, Ross N.
Publikováno v:
The Elementary English Review, 1925 Sep 01. 2(7), 263-263.
Externí odkaz:
https://www.jstor.org/stable/41381887
Autor:
Barnes, Walter
Publikováno v:
The Elementary School Journal, 1925 Jan 01. 25(5), 394-395.
Externí odkaz:
https://www.jstor.org/stable/994492
Publikováno v:
International Affairs Review Supplement, 1942 Sep 01. 19(9), 523-524.
Externí odkaz:
https://www.jstor.org/stable/3025901
Autor:
George L. Hawkins
Publikováno v:
The School Review. 32:627-628
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfde9c652dd3223f00e8f428e5534579
https://doi.org/10.1086/438032
https://doi.org/10.1086/438032
Autor:
Walter Barnes
Publikováno v:
The Elementary School Journal. 25:394-395
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b84a975dc4226fed61722fce40c9e67
https://doi.org/10.1086/455725
https://doi.org/10.1086/455725
Autor:
H. Kienitz
Publikováno v:
Angewandte Chemie. 80:295-296
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cef9e2d83594efd43d209465c3ce1b9
https://doi.org/10.1002/ange.19680800728
https://doi.org/10.1002/ange.19680800728
Autor:
K. Rehfeld
Publikováno v:
Materials and Corrosion/Werkstoffe und Korrosion. 25:887-887
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9af737ab6cdbca4780b8987f577ae91
https://doi.org/10.1002/maco.19740251137
https://doi.org/10.1002/maco.19740251137
Autor:
R. Friebe
Publikováno v:
Food / Nahrung. 20:110-110
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::14c364bbb1797d2b9ef7fdccc38d6e04
https://doi.org/10.1002/food.19760200179
https://doi.org/10.1002/food.19760200179