E-bok > Sciences > Teknik > Kemiteknik > Advances in Heat Transfer (PDF)

Advances in Heat Transfer [PDF ebook]

Stöd

Omslag till Advances in Heat Transfer (PDF)

Advances in Heat Transfer is designed to fill the information gap between regularly scheduled journals and university level textbooks by providing in-depth review articles over a broader scope than is allowablein either journals or texts.

€55.80

Köp den här e-boken och få 1 till GRATIS!

Språk Engelska ● Formatera PDF ● Sidor 433 ● ISBN 9780080575797 ● Utgivare Elsevier Science ● Publicerad 1995 ● Nedladdningsbara 6 gånger ● Valuta EUR ● ID 5653553 ● Kopieringsskydd Adobe DRM

Kräver en DRM-kapabel e-läsare

Fler e-böcker från samma författare (r) / Redaktör

Young I. Cho George A. Greene James P. Hartnett Thomas F. Irvine Young Cho

8 705 E-böcker i denna kategori

Omslag till J. Andres (VascoTech & Sciences LLC, Corona, California, USA) Vasconcellos: Quality Assurance for the Food Industry

J. Andres (VascoTech & Sciences LLC, Corona, California, USA) 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 …

Omslag till Ami R. Patel & Prem Prakash (Indian Institute of Technology, Kharagpur, India) Srivastav: Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

Ami R. Patel & Prem Prakash (Indian Institute of Technology, Kharagpur, India) Srivastav: Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

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 …

Omslag till Bapan Adak & Samrat Mukhopadhyay: Single-Polymer Composites

Bapan Adak & Samrat Mukhopadhyay: Single-Polymer Composites

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 …

Omslag till Jose Manuel Barat & Diana Behsnilian: Osmotic Dehydration and Vacuum Impregnation

Jose Manuel Barat & Diana Behsnilian: Osmotic Dehydration and Vacuum Impregnation

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 …

Omslag till Mohammad Shafiur Rahman: Handbook of Food Preservation

Mohammad Shafiur Rahman: Handbook of Food Preservation

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 …

Omslag till C S Ough: Winemaking Basics

C S Ough: Winemaking Basics

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 …

Omslag till 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 …

Omslag till Megh R. Goyal & Abhimannyu A Kalne: Processing of Fruits and Vegetables

Megh R. Goyal & Abhimannyu A Kalne: Processing of Fruits and Vegetables

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 …

Omslag till Gordon W. Fuller: Food, Consumers, and the Food Industry

Gordon W. Fuller: Food, Consumers, and the Food Industry

During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their …

Omslag till Ashim K. Datta & Arun S. Mujumdar: Handbook of Food and Bioprocess Modeling Techniques

Ashim K. Datta & Arun S. Mujumdar: Handbook of Food and Bioprocess Modeling Techniques

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an …

Nästa sida >>>