Группа авторов Handbook of Fluoropolymer Science and Technology
Купить за 18351.65 RUR
Fluoropolymers continue to enable new materials and technologies as a result of their remarkable properties. This book reviews fluoropolymer platforms of established commercial interest, as well as recently discovered methods for the preparation and processing of new fluorinated materials. It
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Группа авторов Science and Technology of Separation Membranes
Купить за 29489.16 RUR
Offers a comprehensive overview of membrane science and technology from a single source Written by a renowned author with more than 40 years’ experience in membrane science and technology, and polymer science Covers all major current applications of membrane technology in two definitive volumes
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Группа авторов Handbook of Oil Spill Science and Technology
Купить за 15039.04 RUR
Provides a scientific basis for the cleanup and for the assessment of oil spills Enables Non-scientific officers to understand the science they use on a daily basis Multi-disciplinary approach covering fields as diverse as biology, microbiology, chemistry, physics, oceanography and toxicology
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Группа авторов Handbook of Food Science and Technology 1
Купить за 15240.83 RUR
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment
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Группа авторов Handbook of Food Science and Technology 3
Купить за 15240.83 RUR
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly
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Группа авторов The Art and Science of Technology Transfer
Купить за 10806.92 RUR
Praise for The Art & Science of Technology Transfer «Phyl Speser's personality comes across in the text-complicated, intrigued, highly rational, insightful, rich in context, and fun. She had me smiling throughout. This work represents the next chapter of the technology transfer profession's
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Группа авторов The Handbook of Global Science, Technology, and Innovation
Купить за 15598.8 RUR
This unique Handbook provides an in-depth overview of the themes and direction of science, technology, innovation, and public policy in an increasingly globalized world. Leading authorities discuss current debates, research issues, and prospects, and present a foundation for the development of
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Группа авторов Handbook of Poultry Science and Technology, Primary Processing
Купить за 23730.76 RUR
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes
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Группа авторов Encyclopedia of Glass Science, Technology, History, and Culture
Купить за 50777.57 RUR
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Группа авторов Encyclopedia of Glass Science, Technology, History, and Culture
Купить за 51653.14 RUR
A comprehensive and up-to-date encyclopedia to the fabrication, nature, properties, uses, and history of glass The Encyclopedia of Glass Science, Technology, History, and Culture has been designed to satisfy the needs and curiosity of a broad audience interested in the most varied aspects of
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Группа авторов Food Science and Technology
Купить за 8533.14 RUR
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the
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Группа авторов Bakery Products Science and Technology
Купить за 28892.14 RUR
Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake. While currently there are many books available aimed at food service operators, culinary art instruction and
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