Chemistry/Food Science, general.
概要
| 作品: | 42 作品在 42 项出版品 42 种语言 | |
|---|---|---|
书目信息
Novel technologies in food science[electronic resource] :their impact on products, consumer trends and the environment /
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A master of science history[electronic resource] :essays in honor of Charles Coulston Gillispie /
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Environmental and food safety and security for South-East Europe and Ukraine[electronic resource] /
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Microarray detection and characterization of bacterial foodborne pathogens[electronic resource] /
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Green technologies for wastewater treatment[electronic resource] :energy recovery and emerging compounds removal /
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MACPF/CDC proteins - agents of defence, attack and invasion[electronic resource] /
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Making and exploiting fullerenes, graphene, and carbon nanotubes[electronic resource] /
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Mom the chemistry professor[electronic resource] :personal accounts and advice from chemistry professors who are mothers /
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Salts of amino acids[electronic resource] :crystallization, structure and properties /
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Modern climate change science[electronic resource] :an overview of today's climate change science /
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Edible medicinal and non medicinal plants.[electronic resource] /Volume 9,Modified stems, roots, bulbs
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Instant controlled pressure drop (D.I.C.) in food processing[electronic resource] :from fundamental to industrial applications /
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Handbook of gas sensor materials[electronic resource] :properties, advantages and shortcomings for applications.Volume 2,New trends and technologies /
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Transmission electron microscopy characterization of nanomaterials[electronic resource] /
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The personality of Henry Cavendish - A Great Scientist with Extraordinary Peculiarities[electronic resource] /
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High pressure bioscience[electronic resource] :basic concepts, applications and frontiers /
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主题