Adolf Gunther & Theodor Paul 
Untersuchungen über den Säuregrad des Weines auf Grund der neueren Theorien der Lösungen [PDF ebook] 

Cold-Formed Steel Structures to the AISI Specification reveals the behavior and design of cold-formed steel structures, connections, and systems. It describes the AISI Specification for the Design of …

Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to ‚quality‘, as quality is the responsibility and purpose of every company …

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to …

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect t …

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new resear …

This book discusses the concept of single polymer composites (SPCs), their preparation, and properties and the main factors which affect the manufacturing of this class of composites. It deals with t …

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food qual …

‚Combines fundamental theory, systematic experimentation, disciplined research, and logical procedures to simplify the thermoplastic selection process as well as reduce production cost and time. …

Provides coverage on the full range of topics associated with polyimides, including structure, polymer fundamentals, and product areas. The text addresses both basic and applied aspects of the …

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their produc …