Herwart Opitz 
Die dynamischen Eigenschaften hydraulischer Vorschubmotoren für Werkzeugmaschinen [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 …

For the power industry, biomass is just a modern name for the ancient material of plant origin that was converted into energy in the simple technology of burning. This book discusses biomass as a raw …

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!Written by one of the country”s l …

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also …

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 …

This new edition of The Expanding World of ChemicalEngineering provides an overview of recent and future developments in chemical engineering and future aspects in chemical engineering. The book is w …

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 …

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 …

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 …