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Food Plant Safety
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on …
Properties of Ceramic Raw Materials
Properties of Ceramic Raw Materials, 2nd Edition in SI/Metric Units is a five-chapter book that first discusses the manufacturing processes for ceramic products. This book then …
Progress In Zeolites Science: A China Perspective
The chemistry of microporous materials is among the most rapidly developing fields of chemical research. It is extended from the conventional zeolites which are mineral …
Theoretical Modeling of Inorganic Nanostructures
This book summarizes the state of the art in the theoretical modeling of inorganic nanostructures. Extending the first edition, published in 2015, it presents applications to new …
Elements of Electro-Chemistry
Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with …
Acid Gas Injection and Related Technologies
Focusing on the engineering of natural gas and its advancement as an increasingly important energy resource, this volume is a must-have for any engineer working in this field. Acid …
Annual Reports in Organic Synthesis-1984
Annual Reports in Organic Synthesis-1984 is a bibliography of papers on organic synthesis from primary chemistry journals. Topics covered range from carbon-carbon bond forming …
Rotating Electrode Methods and Oxygen Reduction Electrocatalysts
Rotating Electrode Methods and Oxygen Reduction Electrocatalysts provides the latest information and methodologies of rotating disk electrode and rotating ring-disk electrode …
Taschenbuch für die anorganisch-chemische Großindustrie
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind. Der Verlag stellt mit …
Introduction of Coumarin
Food Aroma Evolution
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we …