Tetsuro Seiyama 
New Horizons in Catalysis: Part 7B. Proceedings of the 7th International Congress on Catalysis, Tokyo, 30 June-4 July 1980 (Studies in Surface Science and Catalysis) [PDF ebook] 

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 …

All engineering disciplines have been developed from the basic sciences. Science gives us the information on the reasoning behind new product development, whereas engineering is the application of sc …

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be …

This book is about improving and sustaining agility by focusing on people over process, as the first agile value advocates, and is the third and final book in the author »s Lean and Agile Software tr …

This Second Edition is an essential guide to preparing for FDA pre-approval inspections-taking into account current trends in FDA expectations and inspection activities, such as the GMPs of the 21st …

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 …

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

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 …

This reference overflows with an abundance of experimental techniques, simulation strategies, and practical applications useful in the control of pollutants generated by combustion processes in the …

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of …