Ebook > Ciência > Técnica > Engenharia Química > R. Michael Hord: Handbook of Space Technology: Status and Projections (PDF)

R. Michael Hord
Handbook of Space Technology: Status and Projections

Apoio

Capa do R. Michael Hord: Handbook of Space Technology: Status and Projections (PDF)

This book presents current and anticipated quantitative values for a wide range of cirtical figures of merit which characterize technological capabilities in the major discipline areas of space technology. The projections are based on historical data and the considered opinions of knowledgable experts in government and industry who are active contributors in their respective fields.

€270.77

Compre este e-book e ganhe mais 1 GRÁTIS!

Formato PDF ● Páginas 297 ● ISBN 9781351081535 ● Editora CRC Press ● Publicado 2019 ● Carregável 3 vezes ● Moeda EUR ● ID 7215110 ● Proteção contra cópia Adobe DRM

Requer um leitor de ebook capaz de DRM

Mais ebooks do mesmo autor(es) / Editor

R. Michael Hord

8.400 Ebooks nesta categoria

Capa do Cristobal Noe Aguilar & Adriana Carolina Flores-Gallegos: Bioprocessing of Agri-Food Residues for Production of Bioproducts

Cristobal Noe Aguilar & Adriana Carolina Flores-Gallegos: Bioprocessing of Agri-Food Residues for Production of Bioproducts

This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. …

Capa do Sang Yup Lee & E. Terry Papoutsakis: Metabolic Engineering

Sang Yup Lee & E. Terry Papoutsakis: Metabolic Engineering

This unique reference/text presents the basic theory and practical applications of metabolic engineering (ME). It offers systematic analysis of complex metabolic pathways and ways of employing recomb …

Capa do Konstantinos (EMEA Commercial Regulatory Manager - Univar Ltd, UK) Kotsanopoulos: Authenticity of Foods of Plant Origin

Konstantinos (EMEA Commercial Regulatory Manager – Univar Ltd, UK) Kotsanopoulos: Authenticity of Foods of Plant Origin

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food …

Capa do Preetha Balakrishnan & Sreerag Gopi: Liposomes for Functional Foods and Nutraceuticals

Preetha Balakrishnan & Sreerag Gopi: Liposomes for Functional Foods and Nutraceuticals

Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry. This volume helps to fill that gap by focusing on the a …

Capa do Se-Kwon (Dept. of Marine Science & Conv, South Korea) Kim: Healthcare Using Marine Organisms

Se-Kwon (Dept. of Marine Science & Conv, South Korea) Kim: Healthcare Using Marine Organisms

‘The chapters are organized well, and the preface explains how the concept of food is changing over time and how marine organisms are considered as healthy food.’ —P.N. Sudha, DKM College for Women, …

Capa do Edward S. Josephson & Martin S. Peterson: Preservation Of Food By Ionizing Radiation

Edward S. Josephson & Martin S. Peterson: Preservation Of Food By Ionizing Radiation

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without …

Capa do R. David Whitby: Lubricant Blending and Quality Assurance

R. David Whitby: Lubricant Blending and Quality Assurance

Many people, including those involved in the manufacturing, marketing and selling of lubricants, believe that blending lubricants is simply a matter of putting one or more base oils and several addit …

Capa do Alf Bjorseth: Polycyclic Aromatic Hydrocarbons in Work Atmospheres

Alf Bjorseth: Polycyclic Aromatic Hydrocarbons in Work Atmospheres

This book deals with the sources, distribution, analytical methods, and monitoring of Polycyclic aromatic hydrocarbons (PAH) in the occupational environment. It is hoped that this book will make a …

Capa do George P. Simon: Polymer Blends and Alloys

George P. Simon: Polymer Blends and Alloys

Distinguishing among blends, alloys and other types of combinations, clarifying terminology and presenting data on new processes and materials, this work present up-to-date and effective compounding …

Capa do Ricardo A. Molins: Phosphates in Food

Ricardo A. Molins: Phosphates in Food

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical …

Próxima página >>>