The Heats of Mixing of Aqueous Solutions of Non-reacting Strong Electrolytes ... PDF Download
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Author: Martin Bristow Smith
Publisher:
ISBN:
Category : Electrolytes
Languages : en
Pages : 68
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Author: Martin Bristow Smith
Publisher:
ISBN:
Category : Electrolytes
Languages : en
Pages : 68
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Book Description
Author: Xerox University Microfilms
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 968
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Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 978
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Category : American literature
Languages : en
Pages : 600
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Author: Martin Bristow Smith
Publisher:
ISBN:
Category : Electrolytes
Languages : en
Pages : 68
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Author: Library of the Marine Biological Laboratory and the Woods Hole Oceanographic Institution
Publisher:
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Category : Science
Languages : en
Pages : 808
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Category : Union catalogs
Languages : en
Pages : 710
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Author: Xerox University Microfilms
Publisher:
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Category : Dissertations, Academic
Languages : en
Pages : 1116
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Author: David A. Scott
Publisher: Getty Publications
ISBN: 9780892366385
Category : Antiques & Collectibles
Languages : en
Pages : 536
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Book Description
This is a review of 190 years of literature on copper and its alloys. It integrates information on pigments, corrosion and minerals, and discusses environmental conditions, conservation methods, ancient and historical technologies.
Author: H E Nursten
Publisher: Royal Society of Chemistry
ISBN: 1847552579
Category : Technology & Engineering
Languages : en
Pages : 227
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Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
