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1. Reference
Modern aspects of graphite technology by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: London: Academics Press, 1970
Availability: Items available for reference: National Science Library: Not for loan (1)Call number: 661.666 L0.

2. Reference
Enzymes in food processing by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York: Academics Press, 1966
Availability: Items available for reference: National Science Library: Not for loan (1)Call number: 664:577.15 K6.

3. Reference
Science of ceramics / Proceedings of a Conference Held at oxford, 26-30 June, 1961, Under the Auspices of the British Ceramic Society and the Neverlandse Keramissche Verenging
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: London: Academics Press, 1962
Availability: Items available for reference: National Science Library: Not for loan (1)Call number: 666.1/2(41) K2.1.

4. Reference
Special ceramics 1962 / Proceedings of a Symposium Held by the British Ceramic Research Association by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York: Academics Press, 1963
Availability: Items available for reference: National Science Library: Not for loan (1)Call number: 666.3/.7(063) K3.

5. Reference
Special ceramics / Proceedings of a Symposium Held by the British Ceramic Research Association by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York: Academics Press, 1960
Availability: Items available for reference: National Science Library: Not for loan (1)Call number: 666.3/.7(063) K0.

6. Reference
Special ceramics / Proceedings of a Symposium Held by the British Ceramic Research Association by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New York: Academics Press, 1963
Availability: Items available for reference: National Science Library: Not for loan (1)Call number: 666.31.7 K3.

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