B. Delmon & P. Grange 
Preparation of Catalysts II [PDF ebook] 
Scientific Bases for the Preparation of Heterogeneous Catalysts

This book is an effort to consolidate and comprehensively present the coastal aquaculture & mariculture and divided into 39 chapters covering introduction, mariculture scenario, finfish farming, shel …

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points …

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety, the science of food analysis …

This unique approach to the basic concepts of adsorption is written for students, engineers, scientists, and others who need a clear presentation of adsorption processes. Unlike other texts on this s …

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology. The key aim of the Symposi …

This comprehensive book presents key issues in the technology of the soft drinks industry. Employing a user-friendly format and writing style, the author draws on more than thirty-five years” hands- …

Featuring new techniques of physicochemical analysis and broader coverage of textile applications, the thoroughly rewritten and enlarged Second Edition provides hands-on assistance inthe use, formula …

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food qual …

Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shel …

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 …