✦ LIBER ✦

Book Review: The Chemical Applications of Transmission Electron Microscopy. J. R. Fryer

✍ Scribed by Reginald Gruehn

Publisher: John Wiley and Sons
Year: 1980
Tongue: English
Weight: 138 KB
Volume: 19
Category: Article
ISSN: 0044-8249
DOI: 10.1002/anie.198001482

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Chemical Applications of Transmissio

The Chemical Applications of Transmission Electron Microscopy. Von J. R. Fryer. Academic Press, London 1979. X, 286 S., 126 Abb., 4 Tab., geb. $ 38.00

✍ Reginald Gruehn 📂 Article 📅 1980 🏛 John Wiley and Sons 🌐 English ⚖ 149 KB 👁 1 views

Book Review: The Nuclear Overhauser Effe

Book Review: The Nuclear Overhauser Effect—Chemical Applications. By J. H. Noggle and R. E. Schirmer

✍ Wolfgang Herrig 📂 Article 📅 1973 🏛 John Wiley and Sons 🌐 English ⚖ 273 KB 👁 1 views

Book Review: The Natural Selection of th

Book Review: The Natural Selection of the Chemical Elements. By R. J. P. Williams and J. J. R. Fraústo da Silva

✍ Henry Strasdeit 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 192 KB 👁 2 views

Book Review: The Industrial Uses of Tin

Book Review: The Industrial Uses of Tin Chemicals. By S. J. Blunden, B. A. Cusack, and R. Hill

✍ Stephan Pawlenko 📂 Article 📅 1986 🏛 John Wiley and Sons 🌐 English ⚖ 281 KB 👁 2 views

Book Review: Plants for Medicines. A Che

Book Review: Plants for Medicines. A Chemical and Pharmacological Survey of Plants in the Australian Region. Edited by D. J. Collins, C. C. J. Culvenor, J. A. Lamberton, J. W. Loder and J. R. Price

✍ Hans Becker 📂 Article 📅 1992 🏛 John Wiley and Sons 🌐 English ⚖ 365 KB 👁 2 views

Book Review: Chemical engineering for th

Book Review: Chemical engineering for the food industry. P. J. Fryer, D. L. Pyle, and C. D. Rielly, Blackie Academic & Professional, London, 1997, 462 pp., price UK£85.00. ISBN 0 412 49500 7

✍ R. H. Wijffels 📂 Article 📅 1998 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 33 KB 👁 1 views

The book is based on a course given at the Chemical Engineering Department in Cambridge and was designed to provide an introduction to chemical engineering principles for people working in the food industry without a degree in chemical engineering. The key physical and physico-chemical principles of