Ditapis dengan
E-book Food Chemistry
Most of the fresh foods contain large amounts of water. It is one of the major component in composition of many foods. Each food has its own characteristic amount of this component. Effect of water on structure, appearance and taste of foods as well as their susceptibility to spoilage depends on its amount, location, and orientation. Therefore, it is essential to know its physical properties…
- Edisi
- -
- ISBN/ISSN
- -
- Deskripsi Fisik
- 185 hlm
- Judul Seri
- -
- No. Panggil
- 664 PAR f
E-book ESA Science Programme Missions : Contributions and Exploitation
This work started by trying to answer the question “how do you evaluate thescientific performance of the ESA Science Programme’s missions?” For many yearsthe decision makers responsible for the content of the ESA Science Programmehave been provided with information for each mission including the number ofpublications, the number of these that are highly cited, the total number of citation…
- Edisi
- -
- ISBN/ISSN
- 9783031690044
- Deskripsi Fisik
- 207 hlm
- Judul Seri
- -
- No. Panggil
- 629.1 PAR e
Karya Umum 
Filsafat 
Agama 
Ilmu-ilmu Sosial 
Bahasa 
Ilmu-ilmu Murni 
Ilmu-ilmu Terapan 
Kesenian, Hiburan, dan Olahraga 
Kesusastraan 
Geografi dan Sejarah