Preliminary note on the seasoning of some Indian timbers by natural methods
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| Format: | Book |
| Language: | English |
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Order of Government of India.
2023
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| Online Access: | https://frirepo.bestbookbuddies.com/handle/123456789/2035 |
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| author | Pearson, R.S. |
| author_facet | Pearson, R.S. |
| author_sort | Pearson, R.S. |
| collection | Insitutional Repository |
| first_indexed | 2024-09-10T09:17:33Z |
| format | Book |
| id | ir-123456789-2035 |
| institution | NFLIC Repository |
| language | English |
| last_indexed | 2024-09-10T09:17:33Z |
| publishDate | 2023 |
| publisher | Order of Government of India. |
| record_format | dspace |
| spelling | ir-123456789-20352024-06-28T09:34:55Z Preliminary note on the seasoning of some Indian timbers by natural methods Pearson, R.S. 2023-11-20T09:47:19Z 2023-11-20T09:47:19Z 1918 Book Pearson, R.S. (1918) Preliminary note on the seasoning of some Indian timbers by natural methods. Indian Forest Records, Mycology, 7 (1). Order of Government of India. https://frirepo.bestbookbuddies.com/handle/123456789/2035 en application/pdf Order of Government of India. |
| spellingShingle | Pearson, R.S. Preliminary note on the seasoning of some Indian timbers by natural methods |
| title | Preliminary note on the seasoning of some Indian timbers by natural methods |
| title_full | Preliminary note on the seasoning of some Indian timbers by natural methods |
| title_fullStr | Preliminary note on the seasoning of some Indian timbers by natural methods |
| title_full_unstemmed | Preliminary note on the seasoning of some Indian timbers by natural methods |
| title_short | Preliminary note on the seasoning of some Indian timbers by natural methods |
| title_sort | preliminary note on the seasoning of some indian timbers by natural methods |
| url | https://frirepo.bestbookbuddies.com/handle/123456789/2035 |
| work_keys_str_mv | AT pearsonrs preliminarynoteontheseasoningofsomeindiantimbersbynaturalmethods |
Note on the mechanical strength and seasoning properties of Shorea robusta (Sal) Timber.