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Justus Liebig

Justus LiebigJustus Liebig (1803-1873) was a German chemist and pioneer in the field of organic chemistry. Known for his research on agricultural chemistry and the application of chemistry to various industries, Liebig's work revolutionized scientific understandig in the 19th century. His contributions to the study of chemical processes in living organisms and the development of fertilizers have had a lasting impact on agricultural practices and scientific research. Read More Read Less

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Familiar Letters on Chemistry, and its Relation to Commerce, Physiology, and Agriculture
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Hand-Book of Organic Analysis. Ed. by A.W. Hofmann12 % NR
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Hand-Book of Organic Analysis. Ed. by A.W. Hofmann10 % NR
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Chemische Untersuchung über das Fleisch und seine Zubereitung zum Nahrungsmittel19 % NR
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Chemische Untersuchung über das Fleisch und seine Zubereitung zum Nahrungsmittel36 % NR
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Die Grundsätze der Agricultur-Chemie13 % NR
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TraitÃ(c) De Chimie Organique, Volume 1...NR
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TraitÃ(c) De Chimie Organique, Volume 1...NR
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Über Francis Bacon von Verulam und die Methode der Naturforschung53 % NR
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Chimie AppliquÃ(c)e A La Physiologie VÃ(c)gÃ(c)tale Et A L'agriculture...9 % NR
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Chimie AppliquÃ(c)e A La Physiologie VÃ(c)gÃ(c)tale Et A L'agriculture...8 % NR
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Über Francis Bacon von Verulam und die Methode der Naturforschung26 % NR
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Organic Chemistry in Its Applications to Agriculture and Physiology, Ed. by L. Playfair10 % NR
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Organic Chemistry in Its Applications to Agriculture and Physiology, Ed. by L. Playfair8 % NR
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Magazin FÃ1/4r Pharmacie Und Die Dahin Einschlagenden Wissenschaften Siebenundzwanzigster Band, Siebenter Jahrgang8 % NR
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Magazin FÃ1/4r Pharmacie Und Die Dahin Einschlagenden Wissenschaften Siebenundzwanzigster Band, Siebenter Jahrgang7 % NR
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Familiar Letters on Chemistry, and Its Relation to Commerce, Physiology, and Agriculture13 % NR
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Familiar Letters on Chemistry, and Its Relation to Commerce, Physiology, and Agriculture11 % NR
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Chemische Untersuchung über das Fleisch und seine Zubereitung zum Nahrungsmittel19 % NR
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Chemische Untersuchung über das Fleisch und seine Zubereitung zum Nahrungsmittel36 % NR
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