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A Treatise On The Laws Of Commerce And Manufactures, And The Contracts (4 Vols.)

RRP $900.99

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Originally published: London: Printed by A. Strahan, 1824. Four vols. ix (new introduction), xxxix, 1040; xv, 492, (1-2), iv, 368a-d, 369-424; xix, 942; vii, 543 pp. With a new introduction "Joseph Chitty, The Elder: A Biographical Note" by William E. Butler, John Edward Fowler Distinguished Professor of Law, Pennsylvania State University Dickinson School of Law and Emeritus Professor of Comparative Law at University College London; Academician of the National Academy of Sciences of Ukraine.
"By any standard, [this work] is monumental in scope, size, and pioneering importance... The range of Chitty's conception encompasses what today would be called public and private international law and comparative law. With an understandable emphasis upon British legislation, the work first addresses rules of customary international law and treaties and legislative materials which affect foreign and domestic commerce. The second portion of the work considers legislation primarily but treaties too which affect private transactions between merchants and/or individuals." --William E. Butler, v


Premanufacture Notification

RRP $303.99

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The first and only guidance document to help applicants from chemical manufacturers obtain approval to synthesize and manufacture a chemical compound. Written by two EPA scientists, it provides coverage of chemical information needed for risk assessment to satisfy the requirements of the PMN review process and comply with the Toxic Substance Control Act.


Flour Confectionery Manufacture

RRP $635.99

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As the manufacture of flour confectionery has developed from a craft, reliant on the skills of its workers, to a mechanised industry, it has become necessary to understand the principles underlying the processes involved. This book provides up to date information on the nature of raw materials, the types of equipment available and the changes which occur during processing. An objective approach to the description of products is outlined and recipes are given as possible starting points. Factors affecting the decisions of managers and technologists during development work and methods of controlling processing operations are also discussed. The subject is approached from a problem solving viewpoint, and there is a useful guide to the troubleshooting of many problems commonly encountered in the industry. The book is written for food scientists and technologists in the flour confectionery manufacturing industry. It will also be an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working or studying in academic and research institutions.



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