Mail surveys -- Case studies. : The work experiences questionnaire : using mail survey research to collect data from a large sample of workers / Melissa M. Sloan
Mailand <1995> : High-performance computing and networking : international conference and exhibition, Milan, Italy, May 3-5, 1995 : proceedings / Bob Hertzberger, Giuseppe Serazzi, eds
Mailand <2005> : Communities and technologies 2005 : proceedings of the Second Communities and Technologies Conference, Milano 2005 / edited by Peter Van Den Besselaar [and others]
2005
1
Mailand (2009) : Frank O. Gehry : since 1997 / by Germano Celant
Mailer, Norris Church : Sunday morning. Books : Norris Church / produced by Robin Sanders
2011
1
Mailhot, Michèle. Dis-moi que je vis : Une étude sémantico-narratologique de Dis-moi que je vis (1964) et du Portique(1967) de Michèle Mailhot : Colimaçon et oscillation dans les soliloques de Josée
2010
1
Mailhot, Michèle. Portique : Une étude sémantico-narratologique de Dis-moi que je vis (1964) et du Portique(1967) de Michèle Mailhot : Colimaçon et oscillation dans les soliloques de Josée
Mailing list services industry. : The joys and pains of working with a mailing list : a study using direct marketing and appropriate sampling techniques to gain a successful mailing list / Shelley R. Tapp, Kasandra L. Lane
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat
A heterogeneous group of compounds derived from rearrangements, oxidation, and cross-linking reactions that follow from non-enzymatic glycation of amino groups in proteins. They are also know as Maillard products. Their accumulation in vivo accelerates under hyperglycemic, oxidative, or inflammatory conditions. Heat also accelerates the formation of advanced glycation end products (AGEs) such seen with the browning of food during cooking under or over high heat