Introduction to microbiology. Bacteria. The eucaryotic protists. Viruses and the metazoa. Laboratory techniques. Introduction to chemistry. Organic chemistry. Biological molecules. Microbial metabolism. Microbial growth. Water quality chemistry. Environmental water chemistry. Wa…
Biological and chemical processes play a key role in the treatment of domestic wastewater and are becoming increasingly important in tackling the problems caused by industrial wastes. The first edition of this popular text focused on microbial systems and wastewater processes th…
Effect of aging on freshness of white pan bread. Characteristics, composition, and shelf-life of cheese. Changes in quality of meat during aging and storage. The shelf-life of fish and shellfish. Shelf-life of fruits. Chocolate. Candy and sugar confectionery. Grain legumes. Mino…
Volume 1: Introduction: the future of the flavor industry; Interactions of flavor compounds with food components; Interaction of Cyclodextrins with taste substances; Some recent aspects of the taste and flavor enhancing properties of hydrolyzed protein; Molecular approaches to s…
Quantitative Thin-Layer Chromatography
This General, Organic and Biochemistry text has been written for students preparing for careers in health-related fields such as nursing, dental hygiene, nutrition, medical technology and occupational therapy. It is also suited for students majoring in other fields where it is i…
Recent advances in hydride chemistry
The book provides an account of the totality of fragrance chemistry in one volume. It describes the chemistry of odorous materials, how and why they are produced in nature, how they are produced and used commercially, how they are analyzed and characterized, the chemistry of how…
Chemical information for chemists: a primer
Chemical information for chemists: a primer
