Chemical Engineering Industrial Chemistry

Concepts of Chemical Engineering 4 Chemists

By Stefaan Simons (Brunel University London, UK)

Heterogeneous Catalytic Oxidation: Fundamental and Technological Aspects of the Selective and Total Oxidation of Organic Compounds

By B. K. Hodnett (The Materials and Surface Science Institute, University of Limerick, Ireland)

Workbook for Chemical Reactor Relief System Sizing

By Health and Safety Executive (HSE)

Handbook of Grignard Reagents

By Gary S. Silverman, Philip E. Rakita

Chirality in Industry II: Developments in the Commercial Manufacture and Applications of Optically Active Compounds

By A. N. Collins (ZENECA Specialities, Manchester, UK), Gary Sheldrake (The Queen's University of Belfast, J. Crosby (ZENECA Pharmaceuticals, Macclesfield

Clean Technology for the Manufacture of Speciality Chemicals

By W Hoyle, Mike Lancaster (Chemical Industries Association, UK)

Process Scale Liquid Chromatography

By G. Subramanian

The HPLC Solvent Guide

By Paul C. Sadek

Hazardous Chemicals Handbook

By P A CARSON

Green Reaction Media in Organic Synthesis

By Koichi Mikami (Tokyo Institute of Technology)

Carbon 13 NMR Spectroscopy

By Hans-Otto Kalinowski (Justus-Liebig University, Federal Republic of Germany), Stefan Berger (University of Marburg, Siegmar Braun (The Technical College of Darmstadt, Federal Republic of Germany. Translated by Jack K. Becc...

Quality in Chemical Measurements: Training Concepts and Teaching Materials

By Bernd Neidhart, W. Wegscheider

Combinatorial and High-Throughput Discovery and Optimization of Catalysts and Materials

By Radislav A. Potyrailo, Wilhelm F. Maier

Dictionary of Chemical Engineering

By Aksel L. Lydersen, Ingrid Dahlo

Sugar Confectionery Manufacture

By E.B. Jackson

Sweeteners and Sugar Alternatives in Food Technology

By Helen Mitchell

Operations Research: An Introduction

By Hamdy Abdelaziz Taha

Sanitary Techniques in Food Service

By Karla Longree, Gertrude G. Blaker

Management of Food and Beverage Operations

By Jack D Ninemeier

Restaurant: From Concept to Operation

By Donald E. Lundberg, John R. Walker

Schaum's Outline of Heat Transfer

By Donald Pitts, Leighton Sissom

Handbook of Food Analytical Chemistry, Volume 2: Pigments, Colorants, Flavors, Texture, and Bioactive Food Components

By Ronald E. Wrolstad (Oregon State University, Corvallis), Terry E. Acree (Cornell University, Geneva, New York), Eric A. Decker (University of Massachusetts, Amherst, Massachusetts), Michael H. Penner (Oregon State University, David S. Reid...

Laboratory Health and Safety Dictionary

By W. Carl Gottschall (Consultant, Littleton, Colorado), Douglas B. Walters (President, KCP, Inc., Raleigh, North Carolina)

McCance and Widdowson's The Composition of Foods

By Public Health England

The Microbrewers' Handbook

By Ted Bruning

Taste of War: World War II and the Battle for Food

By Lizzie Collingham

Handbook of Tuberculosis: Immunology and Cell Biology

By Stefan H. E. Kaufmann (Max-Planck-Institute for Infection Biology, Berlin, Germany), Warwick J. Britton (Centenary Institute of Cancer Medicine and Cell Biology, Newton, Australia)

OCR Food and Nutrition for GCSE: Home Economics (Ocr Gcse Food & Nutrition)

By Anita Tull

Structure Determination by X-Ray Crystallography

By Ladd, Mark F. C., Palmer, Rex A.

Process Analyzer Technology

By Clevett, Kenneth J.