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Handbook of Inorganic Compounds, Second Edition, Dale L. Perry

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Автор: Dale L. Perry
Название:  Handbook of Inorganic Compounds, Second Edition
Издательство: Taylor&Francis
Классификация:
Неорганическая химия
Промышленная химия

ISBN: 1439814619
ISBN-13(EAN): 9781439814611
ISBN: 1-439-81461-9
ISBN-13(EAN): 978-1-439-81461-1
Обложка/Формат: Hardback
Страницы: 592
Вес: 1.542 кг.
Дата издания: 12.05.2011
Язык: ENG
Издание: 2 rev ed
Иллюстрации: 12 black & white illustrations
Размер: 279 x 216
Читательская аудитория: Professional & vocational
Рейтинг:
Поставляется из: Англии
Описание: Rev. ed. of: Handbook of inorganic compounds / edited by Dale L. Perry, Sidney L. Phillips.



The Biochemistry of Inorganic Compounds of Sulphur

Автор: Roy
Название: The Biochemistry of Inorganic Compounds of Sulphur
ISBN: 0521143063 ISBN-13(EAN): 9780521143066
Издательство: Cambridge Academ
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Цена: 4266 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Inorganic compounds of sulphur are widely found in living organisms, and are involved in steroid metabolism, diseases of the central nervous system, soil fertility, and the evolution of life. The importance of sulphur biochemistry, when this book was first published in 1970, had, however, only recently become apparent: this text brings together the scattered literature of the subject, and provides a balanced account of what was known. The enzymes concerned with the activation and transfer of sulphur groups are dealt with first. This is followed by a discussion of the metabolism of sulphur compounds in micro-organisms, animals, and plants. The clinical chemistry of sulphur and the economic importance of sulphur metabolism are considered; chapters on the chemistry, preparation and analysis of sulphur compounds are included. There is a guide to the nomenclature of the compounds.

Advanced inorganic chemistry

Автор: Cotton, F.albert Wilkinson, Sir Geoffrey Murillo,
Название: Advanced inorganic chemistry
ISBN: 0471199575 ISBN-13(EAN): 9780471199571
Издательство: Wiley
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Цена: 12540 р.
Наличие на складе: Нет в наличии.

Описание: This edition incorporates many chemical developments, particularly theoretical advances in the interpretation of bonding and reactivity in inorganic compounds. It systematically covers the periodic table and encompasses the chemistry of all chemical elements and their compounds.

Perry`s chemical engineers` handbook

Автор: Green, Donald W. Perry, Robert H.
Название: Perry`s chemical engineers` handbook
ISBN: 0071422943 ISBN-13(EAN): 9780071422949
Издательство: McGraw-Hill
Рейтинг:
Цена: 16196 р.
Наличие на складе: Нет в наличии.

Описание: Covers various aspects of chemical engineering - from the fundamentals to details on computer applications and control. This title features 2,400 pages and 700 illustrations.

Clinical Research Coordinator Handbook: Gcp Tools And Techniques, Second Edition

Автор: Rosenbaum Deborah
Название: Clinical Research Coordinator Handbook: Gcp Tools And Techniques, Second Edition
ISBN: 1574911236 ISBN-13(EAN): 9781574911237
Издательство: Informa
Цена: 15612 р.
Наличие на складе: Нет в наличии.

Описание: This revised edition of a bestseller provides a logical, step-by-step guide to testing new drugs and treatment modalities in compliance with the latest FDA regulations. Using current forms, ICH GCP information, FDA regulations, and other references, the authors show readers how to manage a clinical research study effectively and efficiently. Chapters include: Overview of Clinical Research, FDA Regulations and Good Clinical Practice Guidelines, The Study: Planning Stages and Commencement, Interactions with the Sponsor, Interactions Within the Institution; The Role of the Study Subjects, Data Management: Adverse Events, Investigational Agent Management, and Inspection of Clinical Research Sites.

Handbook of Grignard Reagents, Second Edition

Автор: Larry J. Westrum and Philip E. Rakita
Название: Handbook of Grignard Reagents, Second Edition
ISBN: 1574446673 ISBN-13(EAN): 9781574446678
Издательство: Taylor&Francis
Цена: 11286 р.
Наличие на складе: Нет в наличии.

Handbook of Fermented Food and Beverage Technology, Second Edition

Название: Handbook of Fermented Food and Beverage Technology, Second Edition
ISBN: 1466561459 ISBN-13(EAN): 9781466561458
Издательство: Taylor&Francis
Рейтинг:
Цена: 31873 р.
Наличие на складе: Нет в наличии.

Описание: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources. Each book in the set begins by describing fermented product manufacturing before delving into more specialized topics. Handbook of Plant-Based Fermented Food and Beverage Technology explores: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Handbook of Animal-Based Fermented Food and Beverage Technology discusses: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.

Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Автор: Hui
Название: Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition
ISBN: 1439850224 ISBN-13(EAN): 9781439850220
Издательство: Taylor&Francis
Рейтинг:
Цена: 18288 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Aseptic Processing and Packaging, Second Edition

Автор: David
Название: Handbook of Aseptic Processing and Packaging, Second Edition
ISBN: 1439807191 ISBN-13(EAN): 9781439807194
Издательство: Taylor&Francis
Рейтинг:
Цена: 18810 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features. The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New Topics in the Second Edition: Current information on aseptic packaging materials and sterilants Aseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallons Aseptic processing operations, including the processing products as well as the operation of aseptic packaging systems Failure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safety Aseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foods Contract manufacturers and their role in introducing innovative products to market The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Автор: Hui
Название: Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
ISBN: 1439849048 ISBN-13(EAN): 9781439849040
Издательство: Taylor&Francis
Рейтинг:
Цена: 17765 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeno peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaca, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Meat and Meat Processing, Second Edition

Автор: Hui
Название: Handbook of Meat and Meat Processing, Second Edition
ISBN: 1439836833 ISBN-13(EAN): 9781439836835
Издательство: Taylor&Francis
Рейтинг:
Цена: 24035 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Infrared and Raman Spectra of Inorganic and Coordination Compounds, Part A, Theory and Applications in Inorganic Chemistry, 6th Edition

Автор: Nakamoto, Kazuo
Название: Infrared and Raman Spectra of Inorganic and Coordination Compounds, Part A, Theory and Applications in Inorganic Chemistry, 6th Edition
ISBN: 0471743399 ISBN-13(EAN): 9780471743392
Издательство: Wiley
Рейтинг:
Цена: 12958 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The Sixth Edition of this classic work comprises the most comprehensive and current guide to infrared and Raman spectra of inorganic, organometallic, bioinorganic, and coordination compounds. From fundamental theories of vibrational spectroscopy to applications in a variety of compound types, this has been extensively updated.

Molecular Modeling of Inorganic Compounds 3e

Автор: Comba
Название: Molecular Modeling of Inorganic Compounds 3e
ISBN: 3527317996 ISBN-13(EAN): 9783527317998
Издательство: Wiley
Рейтинг:
Цена: 17243 р.
Наличие на складе: Нет в наличии.

Описание: This third, completely revised edition expands on DFT and offers unique practice in applying it with molecular mechanics calculations. The interactive tutorial uses the latest software, which is enclosed on CD, allowing readers to carry out their own initial experiments.


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