The Synthetic Organic Chemists Companion A practical, hands-on guide that belongs in every organic chemistry lab
A unique reference that consolidates essential information in a practical, user-friendly format, The Synthetic Organic Chemist's Companion provides a detailed description
of how to perform synthetic reactions in real-world research settings, covering the most...
An Introduction to the Physical Chemistry of Food (Food Science Text Series)
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why...
Industrial Organic Chemicals
An essential introduction to the organic chemicals industry—in the context of globalization, advances in technology, and environmental concerns
Providing 95 percent of the 500 billion pounds of organic chemicals produced in the world, the petroleum and natural gas industries are responsible for products that ensure our...
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