Transport Properties of Foods 0824706137, 978-0824706135

Transport properties of fluids 9780521461788, 0521461782

This book describes the most reliable methods for evaluating the transport properties of pure gases and fluid mixtures,

402 102 4MB Read more

Physical Properties of Foods (Food Science Text Series) 038730780X, 9780387307800

This is the first textbook to provide a fundamental understanding of physical properties of foods. It covers information

105 34 4MB Read more

Thermodynamic and Transport Properties of Fluids [5 ed.] 9780631197034

The fifth edition of Thermodynamic and Transport Properties of Fluids incorporates two new tables: other material is bei

672 37 141KB Read more

Physical Properties of Foods (Food Science Texts Series) [1 ed.] 038730780X, 9780387307800

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area an

470 70 3MB Read more

Emergent Transport Properties of Magnetic Topological Insulator Heterostructures [1st ed.] 9789811571824, 9789811571831

This book reveals unique transport phenomena and functionalities in topological insulators coupled with magnetism and su

277 17 6MB Read more

The Corresponding-States Principle: Thermodynamic, Transport, Surface Properties of Fluids 0444520627, 9780444520623, 9780080459042

The corresponding-states principle helps the understanding and calculating of thermodynamic, transport, and surface prop

356 122 3MB Read more

The Corresponding-States Principle and Its Practice: Thermodynamic, Transport and Surface Properties of Fluids 9780444520623, 0444520627

The corresponding-states principle helps the understanding and calculating of thermodynamic, transport, and surface prop

444 116 9MB Read more

Hydrogenated Amorphous Silicon, Part C: Electronic and Transport Properties 0127521496, 9780127521497, 9780080864136

355 73 289KB Read more

Physical Properties of Foods: Novel Measurement Techniques and Applications [1 ed.] 978-1-4398-3536-4, 1439835365

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet marke

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The chemical composition of foods

First Published Food Composition Table in the World

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