Sundaram Gunasekaran – författare
Visar alla böcker från författaren Sundaram Gunasekaran. Handla med fri frakt och snabb leverans.
12 produkter
Nanozymes
Advances and Applications
Inbunden, 2021
2738 kr
Lägg i varukorg
This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new …
Nanozymes
Advances and Applications
Häftad, 2024
845 kr
Lägg i varukorg
This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new …
Nondestructive Food Evaluation
Techniques to Analyze Properties and Quality
Inbunden, 2000
4221 kr
Lägg i varukorg
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, …
Nanozymes
Advances and Applications
E-bok, 2021
970 kr
Lägg i varukorg
This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new …
Nanozymes
Advances and Applications
E-bok, 2021
949 kr
Lägg i varukorg
This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new …
Cheese Rheology and Texture
Av Sundaram Gunasekaran, M. Mehmet Ak m. fl.
Inbunden, 2025
3058 kr
Lägg i varukorg
Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture …
Cheese Rheology and Texture
Av Sundaram Gunasekaran, M. Mehmet Ak m. fl.
Häftad, 2026
995 kr
Lägg i varukorg
Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture …
Nondestructive Food Evaluation
Techniques to Analyze Properties and Quality
E-bok, 2000
4913 kr
Lägg i varukorg
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, …
Cheese Rheology and Texture
Av David W. Everett, M. Mehmet Ak m. fl.
E-bok, 2025
3636 kr
Lägg i varukorg
Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture …
Cheese Rheology and Texture
Av David W. Everett, M. Mehmet Ak m. fl.
E-bok, 2025
3636 kr
Lägg i varukorg
Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture …
Nondestructive Food Evaluation
Techniques to Analyze Properties and Quality
E-bok, 2000
4913 kr
Lägg i varukorg
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, …
Cheese Rheology and Texture
Av Sundaram Gunasekaran, M. Mehmet Ak
Inbunden, 2002
3611 kr
Lägg i varukorg
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques.This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of …
