Information on a Special Department of Defense Program to Foster Economic Recovery in Iraq von Needham, Nancee K, Naumann, Milton L

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Commander's Emergency Response Program: Projects at Baghdad Airport Provided Some Benefits, but Waste and Management Problems Occurred von Warren, David R, Braun, Paula A, Granger, Arthur, Naumann, Milton L, Needham, Nancee K

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Information on Government of Iraq Contributions to Reconstruction Costs von Warren, David R, Braun, Paula A, Keays, Walt R, Naumann, Milton L, Needham, Nancee K

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Comprehensive Plan Needed to Guide the Future of the Iraq Reconstruction Management System von Haigler, W D, Keays, Walt R, Naumann, Milton L, Warren, David R

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Improvements Needed in Reporting Status of Reconstruction Projects to Chief of Mission von Warren, David R, Haigler, W D, Keays, Walt R, Kusman, Richard R, Nasser, Waheed, Naumann, Milton L, Needham, Nancee K

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Water-soluble flavor and odor precursors of meat. 5. influence of heating on acid-extractable non-nucleotide chemical constituents of beef, lamb and pork von Macy, R.L, Naumann, H.D, Bailey, M.E

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Water-Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non-Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef,... von MACY JR, ROBERT L., NAUMANN, H. D., BAILEY, MILTON E.

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Water-Soluble Flavor and Odor Precursors of Meat. 3. Changes in Nucleotides, Total Nusleosides and Bases of Beef, Pork and Lamb During Heating von MACY JR, ROBERT L., NAUMANN, H. DONALD, BAILEY, MILTON E.

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Water‐Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non‐Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef,... von MACY, ROBERT L., NAUMANN, H. D., BAILEY, MILTON E.

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Water‐Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, P... von MACY, ROBERT L., NAUMANN, H. D., BAILEY, MILTON E.

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Water-Soluble Flavor and Odor Precursors of Meat. II. Effects of Heating on Amino Nitrogen Constituents and Carbohydrates in Lyophilized Diffusates from Aqueous Extracts of Beef, P... von MACY JR, ROBERT L., NAUMANN, H. D., BAILEY, MILTON E.

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Water-soluble flavor and odor precursors of meat. 4. influence of cooking on nucleosides and bases of beef steaks and roasts and their relationship to flavor, aroma and juiciness von Macy, R.L, Naumann, H.D, Bailey, M.E

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