著者：Syed S. H. Rizvi
出版社： Springer International Publishing
発売日： 2024年04月08日
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles a……続きを見る
Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adu……続きを見る
The Systematic Identification of Organic Compounds
A comprehensive introduction to the identification of unknown organic compounds
Identifying unknown compounds is one of the most important parts of……続きを見る
The Student Solutions Manual to accompany The Systematic Identification of Organic Compounds, 9th Edition is an essential resource for any student using the parent text in class. Providing complete ……続きを見る
