Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Fundamentals and Techniques
Fundamentals and Techniques
Isolation, separation and identification of volatile compounds in aroma research
No detailed description available for "Isolation, separation and identification of volatile compounds in aroma research".
The Total Synthesis of Natural Products, Volume 4
The Vocabulary of Organic Chemistry Milton Orchin, Fred Kaplan,Roger S. Macomber, R. Marshall Wilson & Hans W. ZimmerIdentifies those terms and concepts which now constitute thevocabulary of organic chemists, then defines and explains theseterms and concepts, most often using examples. Organized so thatsubject matter builds successively on increasingly varied andcomplex material. All terms and concepts related to a particulararea are placed together, except for one chapter on name and typereactions, which is alphabetically arranged. The only book of itskind--valuable to students, teachers and chemical professionalsalike. 1980 Protective Groups in Organic Synthesis Theodora W.Greene Provides ...
Fisheries Management and Conservation
This title includes a number of Open Access chapters.Fisheries management and conservation draws on science in order to find ways to protect fishery resources so sustainable exploitation is possible. Modern fisheries management often involves regulating when, where, how, and how much fishermen are allowed to harvest to ensure that there will be fis
Microbial Food Safety and Preservation Techniques
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P
Transanal Minimally Invasive Surgery (TAMIS) and Transanal Total Mesorectal Excision (taTME)
This book captures cornerstone developments in a new body of knowledge and provides an expert resource on a “hot topic” in rectal surgery. Transanal minimally invasive surgery (TAMIS) was designed for local excision of select rectal neoplasms, however soon it became realized that the TAMIS technique could be used for applications beyond local excision, most notably for transanal total mesorectal excision (taTME). This new operative technique has revolutionized our approach to the distal rectum by allowing for improved access, especially in obese male patients with an android pelvis, and by minimizing abdominal wall access trauma. The endpoints of improved oncologic resection, as defin...
Innovative Endoscopic and Surgical Technology in the GI Tract
This book provides a comprehensive state-of-the art overview on the main trends in the newest endoscopic, robotic, and minimal invasive surgical innovations. It also aims to give insight on some of the innovative ideas around Gastro-intestinal Surgery and Endoscopy to stimulate further activities. It contains established knowledge in the field of endoscopic and surgical techniques, and the integration of these new findings in updated therapeutic decision making are demonstrated. The text reviews the latest literature on the subjects and describes the decision making to establish new therapeutic options in the management of diseases applying new technologies. These new techniques are described in detail, which provide excellent back-up information for clinicians in daily practice. Written by experts in the field, Innovative Endoscopic and Surgical Technology in the GI Tract is a valuable resource of knowledge for clinicians, surgeons, nurses, technicians, students and researchers with an interest in GI- disease.
Current List of Medical Literature
Includes section, "Recent book acquisitions" (varies: Recent United States publications) formerly published separately by the U.S. Army Medical Library.
Off-Flavors in Foods and Beverages
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics. Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies. This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.
