Search Results for Chemistry. - Narrowed by: E-Book - English - 2001 - Science.
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Heterocyclic chemistry
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Preferred Shelf Number ONLINE(343846.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551061">http://dx.doi.org/10.1039/9781847551061</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Colour chemistry
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Preferred Shelf Number ONLINE(343794.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550590">http://dx.doi.org/10.1039/9781847550590</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Functional group chemistry
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Preferred Shelf Number ONLINE(343833.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550934">http://dx.doi.org/10.1039/9781847550934</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Organometallic chemistry Volume 29.
ent://SD_ILS/0/SD_ILS:343546
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Preferred Shelf Number ONLINE(343546.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847554185">http://dx.doi.org/10.1039/9781847554185</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Carbohydrate chemistry Volume 32.
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Preferred Shelf Number ONLINE(343876.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847553102">http://dx.doi.org/10.1039/9781847553102</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Organophosphorus chemistry Volume 31.
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Preferred Shelf Number ONLINE(343550.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847554505">http://dx.doi.org/10.1039/9781847554505</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
D- and F-block chemistry
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Preferred Shelf Number ONLINE(343440.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550682">http://dx.doi.org/10.1039/9781847550682</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food The chemistry of its components.
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Preferred Shelf Number ONLINE(343823.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550903">http://dx.doi.org/10.1039/9781847550903</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food flavours Biology and chemistry.
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Preferred Shelf Number ONLINE(343773.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550866">http://dx.doi.org/10.1039/9781847550866</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Chromic phenomena Technological applications of colour chemistry.
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Preferred Shelf Number ONLINE(343744.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550538">http://dx.doi.org/10.1039/9781847550538</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food flavors and chemistry Advances of the new millennium.
ent://SD_ILS/0/SD_ILS:343481
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Preferred Shelf Number ONLINE(343481.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550859">http://dx.doi.org/10.1039/9781847550859</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Stereochemistry
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Preferred Shelf Number ONLINE(343812.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551948">http://dx.doi.org/10.1039/9781847551948</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Structure and bonding
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Preferred Shelf Number ONLINE(343844.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551955">http://dx.doi.org/10.1039/9781847551955</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Rapid detection assays for food and water For food and water.
ent://SD_ILS/0/SD_ILS:343457
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Preferred Shelf Number ONLINE(343457.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551818">http://dx.doi.org/10.1039/9781847551818</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Powders and solids Developments in handling and processing technologies.
ent://SD_ILS/0/SD_ILS:343461
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Preferred Shelf Number ONLINE(343461.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551733">http://dx.doi.org/10.1039/9781847551733</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Humic substances Structures, models and functions.
ent://SD_ILS/0/SD_ILS:343463
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Preferred Shelf Number ONLINE(343463.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551085">http://dx.doi.org/10.1039/9781847551085</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Cryptosporidium The analytical challenge.
ent://SD_ILS/0/SD_ILS:343471
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Preferred Shelf Number ONLINE(343471.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550668">http://dx.doi.org/10.1039/9781847550668</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Food colloids Fundamentals of formulation.
ent://SD_ILS/0/SD_ILS:343472
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Preferred Shelf Number ONLINE(343472.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550842">http://dx.doi.org/10.1039/9781847550842</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Starch Advances in structure and function.
ent://SD_ILS/0/SD_ILS:343475
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Preferred Shelf Number ONLINE(343475.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551917">http://dx.doi.org/10.1039/9781847551917</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Magnetic resonance in food science A view to the future.
ent://SD_ILS/0/SD_ILS:343479
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Preferred Shelf Number ONLINE(343479.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551252">http://dx.doi.org/10.1039/9781847551252</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Supported catalysts and their applications
ent://SD_ILS/0/SD_ILS:343483
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Preferred Shelf Number ONLINE(343483.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551962">http://dx.doi.org/10.1039/9781847551962</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Clean technology for the manufacture of speciality chemicals
ent://SD_ILS/0/SD_ILS:343484
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Preferred Shelf Number ONLINE(343484.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550576">http://dx.doi.org/10.1039/9781847550576</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Emerging themes in polymer science
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Preferred Shelf Number ONLINE(343486.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550736">http://dx.doi.org/10.1039/9781847550736</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Plasma source mass spectrometry The new millennium.
ent://SD_ILS/0/SD_ILS:343487
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Preferred Shelf Number ONLINE(343487.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551696">http://dx.doi.org/10.1039/9781847551696</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Development of a new material Monolithic Ti4o7 ebonex ceramic.
ent://SD_ILS/0/SD_ILS:343488
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Preferred Shelf Number ONLINE(343488.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550699">http://dx.doi.org/10.1039/9781847550699</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Amino acids, peptides and proteins Volume 32.
ent://SD_ILS/0/SD_ILS:343547
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Preferred Shelf Number ONLINE(343547.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847552778">http://dx.doi.org/10.1039/9781847552778</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Spectroscopic properties of inorganic and organometallic compounds Volume 34.
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Preferred Shelf Number ONLINE(343551.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847555182">http://dx.doi.org/10.1039/9781847555182</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Beer Quality, safety and nutritional aspects.
ent://SD_ILS/0/SD_ILS:343803
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Preferred Shelf Number ONLINE(343803.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550224">http://dx.doi.org/10.1039/9781847550224</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Understanding batteries
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Preferred Shelf Number ONLINE(343814.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847552228">http://dx.doi.org/10.1039/9781847552228</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Pollution Causes, effects and control.
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Preferred Shelf Number ONLINE(343828.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847551719">http://dx.doi.org/10.1039/9781847551719</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Trace element speciation for environment, food and health
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Photochemistry Volume 32.
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Preferred Shelf Number ONLINE(343548.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847554819">http://dx.doi.org/10.1039/9781847554819</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Nuclear magnetic resonance Volume 30.
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Food safety and food quality
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Assessment and reclamation of contaminated land
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Preferred Shelf Number ONLINE(343728.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550170">http://dx.doi.org/10.1039/9781847550170</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Capillary electrochromatography
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Preferred Shelf Number ONLINE(343770.1)<br/>Electronic Access <a href="http://dx.doi.org/10.1039/9781847550309">http://dx.doi.org/10.1039/9781847550309</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>