Автор: Moulijn Название: Chemical Process Technology, 2nd Edition ISBN: 1444320254 ISBN-13(EAN): 9781444320251 Издательство: Wiley Рейтинг: Цена: 7278.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new edition of the bestselling text provides a comprehensive introduction to chemical process technology, linking the fundamental theory and concepts to the applied nature of the subject. It provides an essential bridge between the chemical sciences and the chemical industry.
Описание: Offers knowledge regarding the high pressure processing aspects combined with that about modeling, design and the operation of safe and reliable high pressure plants and equipment. This book includes topics such as high pressure in general, the thermodynamics and kinetics of the fluids involved, and the design of high pressure equipment.
Автор: Drew Myers Название: Surfactant Science and Technology, 3rd Edition ISBN: 0471680249 ISBN-13(EAN): 9780471680246 Издательство: Wiley Рейтинг: Цена: 23602.00 р. Наличие на складе: Поставка под заказ.
Описание: Provides an introduction to the study and use of surfactants, the molecular nature of the interactions of surface active materials, and the consequences their presence can have on system characteristics and performance. This book is aimed at students and professionals who need a basic understanding of the topic and its potential applications.
Автор: Khalil, Tarek M. Название: Management of Technology ISBN: 0073228982 ISBN-13(EAN): 9780073228983 Издательство: McGraw-Hill Рейтинг: Цена: 15571.00 р. Наличие на складе: Поставка под заказ.
Описание: Helps users select and implement hundreds of measurement and control instruments and analytical devices and design cost-effective process control systems for optimizing production and maximizing safety. This volume emphasizes installation and maintenance considerations. It also includes product descriptions from manufacturers around the world.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
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