Von dem Buch Freezing Colloids: Observations Principles Control and Use haben wir 2 gleiche oder sehr ähnliche Ausgaben identifiziert!
Falls Sie nur an einem bestimmten Exempar interessiert sind, können Sie aus der folgenden Liste jenes wählen, an dem Sie interessiert sind:
100%: Sylvain Deville: Freezing Colloids: Observations Principles Control and Use (ISBN: 9783319505152) 2017, in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
100%: Sylvain Deville: Freezing Colloids: Observations, Principles, Control, and Use (ISBN: 9783319505138) .Nur diese Ausgabe anzeigen…
Freezing Colloids: Observations Principles Control and Use
9 Angebote vergleichen
| Preise | Feb. 17 | März 19 | Sep. 19 |
|---|---|---|---|
| Schnitt | € 202,29 | € 146,83 | € 175,34 |
| Nachfrage |
1
Freezing Colloids: Observations, Principles, Control, and Use (2017)
DE PB NWISBN: 9783319505152 bzw. 3319505157, in Deutsch, Springer International Publishing, Taschenbuch, neu.
Freezing Colloids: Observations, Principles, Control, and Use ab 202.49 € als pdf eBook: Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering. 1st ed. 2017. Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik,.
2
Freezing Colloids: Observations, Principles, Control, and Use (2017)
EN NW EB DLISBN: 9783319505152 bzw. 3319505157, in Englisch, Springer, Springer, Springer, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various.
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various.
3
Freezing Colloids: Observations, Principles, Control, and Use
DE NW EB DLISBN: 9783319505152 bzw. 3319505157, in Deutsch, Springer Shop, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, Lagernd, zzgl. Versandkosten.
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals. eBook.
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals. eBook.
4
Freezing Colloids: Observations Principles Control and Use
~EN PB NWISBN: 9783319505152 bzw. 3319505157, vermutlich in Englisch, Springer-Verlag GmbH, Taschenbuch, neu.
Freezing Colloids: Observations Principles Control and Use ab 202.49 € als pdf eBook: Applications in Materials Science Life Science Earth Science Food Science and Engineering. Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik,.
5
Freezing Colloids: Observations Principles Control and Use
~EN NW EB DLISBN: 9783319505152 bzw. 3319505157, vermutlich in Englisch, neu, E-Book, elektronischer Download.
Freezing Colloids: Observations Principles Control and Use ab 202.49 EURO Applications in Materials Science Life Science Earth Science Food Science and Engineering.
6
Freezing Colloids: Observations, Principles, Control, and Use (2017)
DE NW EB DLISBN: 9783319505152 bzw. 3319505157, in Deutsch, Springer, Springer, Springer, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, in-stock.
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.
This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.
7
Freezing Colloids: Observations, Principles, Control, and Use
NWISBN: 9783319505138 bzw. 3319505130, Sprache unbekannt, Springer International Publishing AG, neu.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, zzgl. Versandkosten, in-stock.
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
9
Freezing Colloids: Observations, Principles, Control, and Use
DE NWISBN: 9783319505138 bzw. 3319505130, in Deutsch, Springer, neu.
Lieferung aus: Deutschland, Bücher und alle Bestellungen die ein Buch enthalten sind versandkostenfrei, sonstige Bestellungen innerhalb Deutschland EUR 3,-, ab EUR 20,- kostenlos, Erscheint demnächst (Neuerscheinung).
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Lade…