Catalog > Science > Technique > Génie chimique > Dmitry Yu. Murzin: Chemical Reaction Technology (ePUB)

Dmitry Yu. Murzin
Chemical Reaction Technology [EPUB ebook]

Support

Couverture du Dmitry Yu. Murzin: Chemical Reaction Technology (ePUB)

The book discusses the sciences of operations, converting raw materials into desired products on an industrial scale by applying chemical transformations and other industrial technologies. Basics of chemical technology combining chemistry, physical transport, unit operations and chemical reactors are thoroughly prepared for an easy understanding.

€72.95

A propos de l’auteur

Dmitry Yu. Murzin, Abo Akademi University, Turku, Finland.

Achetez cet ebook et obtenez-en 1 de plus GRATUITEMENT !

Langue Anglais ● Format EPUB ● Pages 638 ● ISBN 9783110712605 ● Taille du fichier 40.6 MB ● Maison d’édition De Gruyter ● Lieu Berlin/Boston ● Publié 2022 ● Édition 1 ● Téléchargeable 24 mois ● Devise EUR ● ID 8248760 ● Protection contre la copie Adobe DRM

Nécessite un lecteur de livre électronique compatible DRM

Plus d’ebooks du même auteur(s) / Éditeur

Dmitry Yu. Murzin

8 784 Ebooks dans cette catégorie

Couverture du S. Athithan: Coastal Aquaculture and Mariculture

S. Athithan: Coastal Aquaculture and Mariculture

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

Couverture du Yale E. Strausser: Characterization in Silicon Processing

Yale E. Strausser: Characterization in Silicon Processing

Couverture du F. Habashi: Principles of Extractive Metallurgy

F. Habashi: Principles of Extractive Metallurgy

Principles of Extractive Metallurgy was planned in four volumes as follows: Volume 1: General Principles, Volume 2: Hydrometallurgy, Volume 3: Pyrometallurgy, and Volume 4: Electrometallurgy. Volume …

Couverture du Clayton May: Epoxy Resins

Clayton May: Epoxy Resins

Featuring new techniques of physicochemical analysis and broader coverage of textile applications, the thoroughly rewritten and enlarged Second Edition provides hands-on assistance inthe use, formula …

Couverture du Maurice Shachman: The Soft Drinks Companion

Maurice Shachman: The Soft Drinks Companion

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years » hands- …

Couverture du J.T. McGuire: Pumps for Chemical Processing

J.T. McGuire: Pumps for Chemical Processing

A reference for the chemical engineer on the application, selection, construction, procurement, installation, operation, and maintenance of the three basic types of pumps used in chemical processing: …

Couverture du Sankar (Monash University, Melbourne, Australia) Bhattacharya & Shusheng Pang: Drying of Biomass, Biosolids, and Coal

Sankar (Monash University, Melbourne, Australia) Bhattacharya & Shusheng Pang: Drying of Biomass, Biosolids, and Coal

Drying of Biomass, Biosolids, and Coal: For Efficient Energy Supply and Environmental Benefits provides insight into advanced technologies and knowledge of the drying of biomass, biosolids, and coal …

Couverture du J. Andres Vasconcellos: Quality Assurance for the Food Industry

J. Andres Vasconcellos: Quality Assurance for the Food Industry

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 …

Couverture du Franc Bavec & Martina Bavec: Organic Production and Use of Alternative Crops

Franc Bavec & Martina Bavec: Organic Production and Use of Alternative Crops

Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and h …

Couverture du Alicia Foundation: A Chef''s Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation: A Chef »s Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important fo …

Page suivante >>>