केमिकल इंजीनियरिंग

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preservi …

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 …

First published in 1991. CRC Press is an imprint of Taylor & Francis. …

Spray Polyurethane Foams in External Envelopes of Buildings presents, for the first time, a book focused on both the theoretical and practical design and applications of spray polyurethane foam (SPF) …

In the development of next-generation nanoscale devices, higher speed and lower power operation is the name of the game. Increasing reliance on mobile computers, mobile phone, and other electronic de …

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 …

Now available for the first time, this valuable reference presents polymer solubility parameters and various polymer-liquid interaction parameters in an easy-to-use form. It critically evaluates and …

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new an …

This book summarizes the recent research and development in the field of glass micro- and nanospheres. With special focus on the physics of spherical whispering-gallery mode resonators, it presents s …

Relating theory with practice to provide a holistic understanding of the subject and enable critical thinking, this book covers fundamentals of physical metallurgy, materials science, microstructural …