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13.

G protein-coupled receptors from structure to function

Yazar

Giraldo, Jesús. Pin, Jean-Philippe. Royal Society of Chemistry (Great Britain)

Yer Numarası

ONLINE(342983.1)

Elektronik Erişim

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
ebrary http://site.ebrary.com/id/10627643

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14.

Life-cycle analysis of energy systems from methodology to applications

Yazar

Sørensen, Bent, 1941- Royal Society of Chemistry (Great Britain)

Yer Numarası

ONLINE(342990.1)

Elektronik Erişim

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information

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15.

Organophosphorus chemistry. Volume 40

Yazar

Allen, D. Tebby, J. Royal Society of Chemistry (Great Britain)

Yer Numarası

ONLINE(343005.1)

Elektronik Erişim

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information

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16.

Gums and stabilisers for the food industry. 16

Yazar

Williams, Peter A. Phillips, Glyn O. Royal Society of Chemistry (Great Britain)

Yer Numarası

ONLINE(343048.1)

Elektronik Erişim

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information
http://swb.eblib.com/patron/FullRecord.aspx?p=1185596

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17.

Handbook of culture media for food microbiology

Yazar

Corry, Janet E. L. Curtis, G. D. W. Baird, R. M. (Rosamund M.) Royal Society of Chemistry (Great Britain)

Yer Numarası

ONLINE(342986.1)

Elektronik Erişim

Royal Society of Chemistry An electronic book accessible through the World Wide Web; click for information

Format:

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