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Green Technologies for Wastewater Treatment
by Lofrano, Giusy.
Publication:
. XX, 92p. 24 illus.
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Chemistry for Sustainable Development
by Gupta Bhowon, Minu.
Publication:
. XVIII, 486 p.
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Erich HÜckel (1896–1980)
by Karachalios, Andreas.
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Novel Selenium-Mediated Rearrangements and Cyclisations
by Shahzad, Sohail Anjum.
Publication:
. XX, 190 p. 238 illus., 6 illus. in color.
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Protein-Protein Interactions
by Wendt, Michael D.
Publication:
. XVIII, 261 p. 175 illus., 39 illus. in color.
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Essentials of Chemical Education
by Barke, Hans-Dieter.
Publication:
. XX, 328 p.
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Chemicals for Life and Living
by Ochiai, Eiichiro.
Publication:
. XVIII, 288p.
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Nondestructive Evaluation of Food Quality
by Jha, Shyam N.
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. XI, 288p. 60 illus., 10 illus. in color.
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A Science Career Against all Odds
by Wunderlich, Bernhard.
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. XXX, 519p. 654 illus.
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Dietary Supplement Regulation in the United States
by Wallace, Taylor C.
Publication:
. VII, 43 p. 1 illus.
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Chemical and Bioprocess Engineering
by Simpson, Ricardo.
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. XX, 352 p. 208 illus., 84 illus. in color.
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Functional Foods and Nutraceuticals
by Aluko, Rotimi E.
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. XII, 155 p. 26 illus.
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Red Beet Biotechnology
by Neelwarne, Bhagyalakshmi.
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. XII, 435 p. 224 illus., 143 illus. in color.
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Edible Oil Processing from a Patent Perspective
by Dijkstra, Albert J.
Publication:
. XV, 275 p. 11 illus.
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Becoming a Food Scientist
by Shewfelt, Robert L.
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. XI, 168p. 49 illus., 22 illus. in color.
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Microarray Detection and Characterization of Bacterial Foodborne Pathogens
by López-Campos, Guillermo.
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. IX, 126p. 11 illus. in color.
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Non-thermal Food Engineering Operations
by Ortega-Rivas, Enrique.
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. XIV, 361p. 119 illus.
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Microbial Food Safety
by Oyarzabal, Omar A.
Publication:
. X, 262p. 52 illus., 2 illus. in color.
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Dictionary of Food Ingredients
by Igoe, Robert S.
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. VIII, 255p.
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Microorganisms in Foods 8
by Microbiological Specifications for Foods, International Commission on.
Publication:
. XX, 400 p. 12 illus.
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