Search Results for Science and technology. - Narrowed by: E-Book - 1975
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High temperature vapors science and technology
ent://SD_ILS/0/SD_ILS:252231
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Author Hastie, John W.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780123319500">http://www.sciencedirect.com/science/book/9780123319500</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
New protein foods
ent://SD_ILS/0/SD_ILS:250576
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Author Altschul, Aaron M. (Aaron Mayer), 1914- Wilcke, Harold Ludwig, 1906-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780120548019">http://www.sciencedirect.com/science/book/9780120548019</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Surface physics of materials
ent://SD_ILS/0/SD_ILS:256112
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Author Blakely, John McDonald.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121038014">http://www.sciencedirect.com/science/book/9780121038014</a>
ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780121038083">http://www.sciencedirect.com/science/book/9780121038083</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Diffusion in solids: recent developments.
ent://SD_ILS/0/SD_ILS:256142
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Author Nowick, Arthur S. Burton, James Joseph, 1943- joint author.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125226608">http://www.sciencedirect.com/science/book/9780125226608</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Epitaxial growth. Part A
ent://SD_ILS/0/SD_ILS:256262
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Author Matthews, John Wauchope, 1932-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780124809017">http://www.sciencedirect.com/science/book/9780124809017</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Enzymes in food processing
ent://SD_ILS/0/SD_ILS:251685
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Author Reed, Gerald, 1913-2008.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780125848527">http://www.sciencedirect.com/science/book/9780125848527</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Water relations of foods Proceedings of an International Symposium held in Glasgow, September 1974
ent://SD_ILS/0/SD_ILS:250745
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Author Duckworth, R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780122231506">http://www.sciencedirect.com/science/book/9780122231506</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>
Methods of surface analysis
ent://SD_ILS/0/SD_ILS:251602
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Author Czanderna, Alvin Warren, 1930-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9780444413444">http://www.sciencedirect.com/science/book/9780444413444</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>