Ebook > Science > Technique > Génie chimique > S Anuntalabhochai & T. Vilaithong: Ion Beam Bioengineering Research (PDF)

S Anuntalabhochai & T. Vilaithong
Ion Beam Bioengineering Research

Support

Adobe DRM

Couverture du S Anuntalabhochai & T. Vilaithong: Ion Beam Bioengineering Research (PDF)

This new book summarizes recent progress of a newly developed novel bioengineering technology, namely low-energy ion beam bioengineering (IBB). Low-energy IBB has demonstrated powerful impacts and highly potential applications on biology, agriculture, horticulture and life science owing to multiple-factor interaction between energetic ions and biological organisms, as well as low-cost and convenience in operation.

€73.98

Format PDF ● Pages 93 ● ISBN 9781536111743 ● Éditeur S Anuntalabhochai & T. Vilaithong ● Maison d’édition Nova Science Publishers ● Publié 2017 ● Téléchargeable 3 fois ● Devise EUR ● ID 7216525 ● Protection contre la copie Adobe DRM

Nécessite un lecteur de livre électronique compatible DRM

Plus d’ebooks du même auteur(s) / Éditeur

S Anuntalabhochai T. Vilaithong L.D Yu S. Anuntalabhochai L. D Yu Alexis Varnham

8 663 Ebooks dans cette catégorie

Couverture du B. N. (Islamic Univ. of Science & Tech., India) Dar: Emerging Techniques for Food Processing and Preservation

B. N. (Islamic Univ. of Science & Tech., India) Dar: Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just wor …

Couverture du Prem Prakash (Point Pleasant, New Jersey, USA) Srivastav & Deepak Kumar (Point Pleasant, New Jersey, USA) Verma: Science and Technology of Aroma, Flavor, and Fragrance in Rice

Prem Prakash (Point Pleasant, New Jersey, USA) Srivastav & Deepak Kumar (Point Pleasant, New Jersey, USA) Verma: Science and Technology of Aroma, Flavor, and Fragrance in Rice

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and …

Couverture du Sergey Lopatin & Andrey Zagoruiko: Structured Glass-Fiber Catalysts

Sergey Lopatin & Andrey Zagoruiko: Structured Glass-Fiber Catalysts

Structured Glass-Fiber Catalysts discusses the synthesis of advanced glass-fiber catalysts for various emerging applications, investigation of their properties, and development of the engineering bas …

Couverture du Charles F. (Chuck Bowman Associates, Inc., USA) Bowman & Seth N. (Consolidated Nuclear Security, LLC, USA) Bowman: Thermal Engineering of Nuclear Power Stations

Charles F. (Chuck Bowman Associates, Inc., USA) Bowman & Seth N. (Consolidated Nuclear Security, LLC, USA) Bowman: Thermal Engineering of Nuclear Power Stations

Thermal Engineering of Nuclear Power Stations: Balance-of-Plant Systems serves as a ready reference to better analyze common engineering challenges in the areas of turbine cycle analysis, …

Couverture du Nithiya Rattanapanone & Valeeratana K. Sinsawasdi: Science of Thai Cuisine

Nithiya Rattanapanone & Valeeratana K. Sinsawasdi: Science of Thai Cuisine

Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in …

Couverture du Nayef Ghasem & Redhouane (Laurentian University, Sudbury, Ontario, Canada) Henda: Principles of Chemical Engineering Processes

Nayef Ghasem & Redhouane (Laurentian University, Sudbury, Ontario, Canada) Henda: Principles of Chemical Engineering Processes

This book introduces the basic principles and calculation techniques used in chemical engineering. It discusses problems in material and energy balances related to chemical reactors; explains the …

Couverture du George A. Burdock: Fenaroli's Handbook of Flavor Ingredients

George A. Burdock: Fenaroli’s Handbook of Flavor Ingredients

Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has …

Couverture du Erika (Corvinus University of Budapest, Hungary) Bekassy-Molnar & Robert W. (University of Oxford University of Oxford, Oxford, England University of Oxford, UK University of Oxford, UK University of Oxford, Oxford, England, UK University of Oxford, UK Un

Erika (Corvinus University of Budapest, Hungary) Bekassy-Molnar & Robert W. (University of Oxford University of Oxford, Oxford, England University of Oxford, UK University of Oxford, UK University of Oxford, Oxford, England, UK University of Oxford, UK Un

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges. …

Couverture du Cristobal Aguilar & Nagamani Balagurusamy: Advances in Food Bioproducts and Bioprocessing Technologies

Cristobal Aguilar & Nagamani Balagurusamy: Advances in Food Bioproducts and Bioprocessing Technologies

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologie …

Couverture du Harry (Stevens Institute of Technology, Hoboken, New Jersey, USA) Silla: Chemical Process Engineering

Harry (Stevens Institute of Technology, Hoboken, New Jersey, USA) Silla: Chemical Process Engineering

This illustrative reference presents a systematic approach to solving design problems by listing the needed equations, calculating degrees-of-freedom, developing calculation procedures to generate …

Page suivante >>>