Justus Freiherr von Liebig (12 May 1803 – 18 April 1873) was a German scientist who made major contributions to agricultural and biological chemistry,...

University of Giessen, official name Justus Liebig University Giessen (German: Justus-Liebig-Universität Gießen), is a large public research university...

foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification...

It was established in 1832 and edited by Justus von Liebig with Friedrich Wöhler and others until Liebig's death in 1873. The journal was originally...

agricultural science by Carl Sprengel (1840) and later popularized by Justus von Liebig. It states that growth is dictated not by total resources available...

established their structural relationship to ammonia. After studying under Justus von Liebig at the University of Giessen, Hofmann became the first director of...

Oxo meat extracts and Oxo beef stock cubes. It was named after Justus Freiherr von Liebig, the 19th-century German organic chemist who developed and promoted...

with it. Mayer also promote new regimes of crop rotation. Chemist Justus von Liebig (1803–1873) contributed greatly to the advancement in the understanding...

food spread based on yeast extract, invented by the German scientist Justus von Liebig. It is made from by-products of beer brewing (lees) and is produced...

leavening effect. In America, Eben Norton Horsford, a student of Justus von Liebig, set out to create a flour fortifier and leavening agent. In 1856...