Zobrazeno 1 - 10
of 18 081
pro vyhledávání: '"kitchen stove"'
Autor:
Mary N. Harrison
Publikováno v:
EDIS, Vol 2006, Iss 2 (2019)
A clean kitchen is a “must.” It is very important to the health of your family. This document is FCS5232-05, one of a series of the Family Youth and Community Sciences Department, UF/IFAS Extension. Original publication date June 2002. Revised De
Externí odkaz:
https://doaj.org/article/4d7e5e278a204779954c38b947748921
Autor:
Moussette, Marcel
Publikováno v:
Bulletin of the Association for Preservation Technology, 1976 Jan 01. 8(1), 75-77.
Externí odkaz:
https://www.jstor.org/stable/1493561
Autor:
Ayari Naka, Natuki Sasaki, Yui Nakayama, Akemi Ito, Takashi Tamura, Moe Inuzuka, Naomi Katayama, Mayumi Hirabayashi, Shoko Kondo
Publikováno v:
Global Journal of Medical Research. :35-38
In Japan, many food poisoning cases occur every year form the rainy season to summer. After all, restaurants account for about 50% of all food poisoning cases. Still they also occur at school meals (6.4%) and hospitals (0.6%), where hygiene managemen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a31847097beab0eee67c6cc9183da634
https://doi.org/10.34257/gjmrkvol20is5pg35
https://doi.org/10.34257/gjmrkvol20is5pg35
Autor:
Norwilistini1, Ulfah, Maria1 norwilistiniwilis@gmail.com
Publikováno v:
Jurnal Syntax Admiration. Oct2024, Vol. 5 Issue 10, p3934-3945. 12p.
Autor:
ATHERTON, NORA MORTON
Publikováno v:
The Journal of Education, 1928 Jan . 107(3), 71-71.
Externí odkaz:
https://www.jstor.org/stable/42841101
Publikováno v:
Microbial Bioactives. 1:E001-E007
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d8c63b432923b52ee90d3c8d5901651
https://doi.org/10.25163/microbbioacts.11001a0616250318
https://doi.org/10.25163/microbbioacts.11001a0616250318
Publikováno v:
Scopus-Elsevier
Developing countries throughout the world currently fuel kitchen stoves for cooking by burning wood which is responsible for many health and environmental problems. Producing fuel for cooking via anaerobic digestion is a very ecofriendly and resource
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cfb70d85c34da4e41b0ba6d0a784bf4
https://doi.org/10.13031/aim.20141904758
https://doi.org/10.13031/aim.20141904758
Autor:
Satou, Etsuko, Noguchi, Kiyoshi
Publikováno v:
デザイン理論. 82:7-21
学術論文
Shokado hermitage (Shokado hereafter), which was designed and built in 1637 by Shokado Shojo (1584-1639), one of the distinguished artists in the Edo period, has a unique function combined with flexible flow lines both as Hojo (chie
Shokado hermitage (Shokado hereafter), which was designed and built in 1637 by Shokado Shojo (1584-1639), one of the distinguished artists in the Edo period, has a unique function combined with flexible flow lines both as Hojo (chie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::c8e5cabde8fb3bea71a03a19f77a8211
https://hdl.handle.net/11094/92366
https://hdl.handle.net/11094/92366
The Heart of Architecture,The Fire on Border-The Technology and Culture of Traditional Kitchen Stove
Autor:
Sheng-Lun Hsu, 許聖倫
92
Mainstream researches on traditional architectural history tend to discuss the category of art and technology history. Their discursive terrain focus on the material and spiritual dimensions of architecture. The former dimension includes form
Mainstream researches on traditional architectural history tend to discuss the category of art and technology history. Their discursive terrain focus on the material and spiritual dimensions of architecture. The former dimension includes form
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/14343544490808656677
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