Electronic Books

Total Books: 201 - 220 /739
978-1-4020-5356-6
Fire Properties of Polymer Composite Materials

This book is the first to deal comprehensively with the important topic of the fire behaviour of polymer composite materials. ...

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978-3-540-49339-6
Flavours and Fragrances : Chemistry, Bioprocessing and Sustainability

This book is an introduction to the fascinating world of aroma chemicals, essential oils, fragrances and flavour compositions ...

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978-1-4020-4382-6
Fluid Transport in Nanoporous Materials

The most promising include molecular sieves which are being developed as inorganic or polymeric systems with 0. 3-30nm in ...

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978-3-540-27004-1
Fluorescence Spectroscopy in Biology

This volume - the third book in the Springer-Verlag Series on Fluorescence - reviews some of the most characteristic topics ...

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978-3-540-73928-9
Fluorescence of Supermolecules, Polymers, and Nanosystems

The field of fluorescence continues to steadily grow, both in its fundamental aspects and in applications in highly interdisciplinary ...

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978-3-540-70536-9
Food Biotechnology

This work, with only six chapters, covers a fraction of the vast area of food biotechnology … . the detailed information ...

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978-0-387-75845-9
Food Bites

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, ...

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978-0-387-75284-6
Food Emulsifiers and Their Applications

Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background ...

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978-0-387-75430-7
Food Engineering: Integrated Approaches

Food Engineering: Integrated Approaches presents an up-to-date review of important food engineering concepts, issues and ...

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978-0-387-71947-4
Food Materials Science

Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and ...

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978-3-540-34194-9
Food Physics : Physical Properties — Measurement and Applications

Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food ...

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978-0-387-27613-7
Food Powders

Food Powders: Physical Properties, Processing, and Functionality is a comprehensive review on the characterization of ingredients, ...

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978-0-387-33957-3
Food Safety : A Practical and Case Study Approach

The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and ...

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978-0-387-72867-4
Food Safety Culture

Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers ...

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978-0-387-74537-4
Foodborne Microbial Pathogens

The author presents up-to-date information on molecular and cellular mechanism of several major foodborne microbial pathogens, ...

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978-0-387-31197-5
Foodborne Parasites

Microbiologists are being challenged as foodborne outbreaks are increasingly being observed worldwide. Most of these outbreaks ...

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978-3-540-26945-8
Force Sensors for Microelectronic Packaging Applications

This monograph is intended for wire bonding and flip-chip packaging professionals and for scientists and engineers working ...

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978-3-211-74019-4
Fortschritte der Chemie organischer Naturstoffe / Progress in the Chemistry of Organic Natural Products

The volumes of this classic series, now referred to simply as "Zechmeister" after its founder, L. Zechmeister, have appeared ...

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978-0-387-28920-5
Fracture Mechanics of Ceramics

The 8th International Symposium on fracture mechanics of ceramics was held in on the campus of the University of Houston, ...

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978-3-540-38448-9
Free Energy Calculations : Theory and Applications in Chemistry and Biology

This volume sets out to present a coherent and comprehensive account of the concepts that underlie different approaches devised ...

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Total Books: 201 - 220 /739