E-bok > Sciences > Teknik > Kemiteknik > N. Manikanda Boopathi & M. Raveendran: Guide On Objective Biotechnology (ePUB)

N. Manikanda Boopathi & M. Raveendran
Guide On Objective Biotechnology [EPUB ebook]

Stöd

Omslag till N. Manikanda Boopathi & M. Raveendran: Guide On Objective Biotechnology (ePUB)

This Guide Is A Quick Review Of Various Topics Of Biotechnology And Clearly Helps To Understand Key Information On Biotechnology From Fundamental Concept To Advances In That Subject Area. Key Features Of This Guide ? Questions With Key To Self?Test Your Understanding On The Concepts And Principles Of Biotechnology ? Questions With Key To Critically Analyze The Given Problem/Concept ? Additional And Useful Information(S) Related To The Given Questions As Footnote(S) ? Ready Reference For Competitive Examinations Such As CSIR, ICAR, UGC Fellowships And Other Entrance Examinations

€243.29

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

Språk Engelska ● Formatera EPUB ● Sidor 241 ● ISBN 9789389695113 ● Utgivare Narendra Publishing House ● Publicerad 2017 ● Nedladdningsbara 3 gånger ● Valuta EUR ● ID 8269398 ● Kopieringsskydd Adobe DRM

Kräver en DRM-kapabel e-läsare

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

N. Manikanda Boopathi M. Raveendran

8 702 E-böcker i denna kategori

Omslag till Ned J. Chou & Stephen P. Kowalczyk: Characterization of Polymers

Ned J. Chou & Stephen P. Kowalczyk: Characterization of Polymers

Omslag till K. Smith: Trace Minerals in Foods

K. Smith: Trace Minerals in Foods

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional f …

Omslag till Rupesh S. (Point Pleasant, New Jersey, USA) Chavan & Megh R. (Point Pleasant, New Jersey, USA) Goyal: Technological Interventions in Dairy Science

Rupesh S. (Point Pleasant, New Jersey, USA) Chavan & Megh R. (Point Pleasant, New Jersey, USA) Goyal: Technological Interventions in Dairy Science

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 …

Omslag till Colin Bodsworth: The Extraction and Refining of Metals

Colin Bodsworth: The Extraction and Refining of Metals

The Extraction and Refining of Metals provides a novel approach to the science and technology of both ferrous and non-ferrous metal production. Rather than the traditional treatment in which one meta …

Omslag till Florin (Tyton BioSciences LLC) Barla & Sandeep (Associate Professor, Department of Civil: Sub- and Supercritical Hydrothermal Technology

Florin (Tyton BioSciences LLC) Barla & Sandeep (Associate Professor, Department of Civil: Sub- and Supercritical Hydrothermal Technology

Sub- and Supercritical Hydrothermal Technology: Industrial Applications offers a practical view of a variety of industrial applications and their challenges, offering a deep understanding of the appl …

Omslag till Yeong Koo (Hanyang University, Seoul, South Korea) Yeo: Chemical Engineering Computation with MATLAB®

Yeong Koo (Hanyang University, Seoul, South Korea) Yeo: Chemical Engineering Computation with MATLAB®

Chemical Engineering Computation with MATLAB®, Second Edition continues to present basic to advanced levels of problem-solving techniques using MATLAB as the computation environment. The Second Editi …

Omslag till Enrico Drioli & Lidietta Giorno: Biocatalytic Membrane Reactors

Enrico Drioli & Lidietta Giorno: Biocatalytic Membrane Reactors

This research level reference book has been co-written by Enrico Drioli, perhaps one of the world”s best known researchers into membrane technology. The application of membrane technology to chemica …

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 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 …

Omslag till NicholasP. Cheremisinoff: Polymer Mixing and Extrusion Technology

NicholasP. Cheremisinoff: Polymer Mixing and Extrusion Technology

Addressing the two major unit operations-mixing and extrusion-fundamental toprocessing elastomers and plastic materials, this reference summarizes design equationsthat can be employed effectively in …

Nästa sida >>>