|  | | Ackermann, Lutz (ed.)
Modern Arylation Methods
ISBN-10: 3-527-31937-9
ISBN-13: 978-3-527-31937-4
Platikanov, Dimo / Exerowa, Dotchi (eds.)
Highlights in Colloid Science
ISBN-10: 3-527-32037-7
ISBN-13: 978-3-527-32037-0
Hochheimer, Norbert
Das kleine QM-Lexikon
999 Begriffe des Qualitätsmanagements aus GLP, GCP, GMP und ISO 9000
ISBN-10: 3-527-30621-8
ISBN-13: 978-3-527-30621-3
Schleef, Martin (ed.)
DNA-Pharmaceuticals
Formulation and Delivery in Gene Therapy, DNA Vaccination and Immunotherapy
ISBN-10: 3-527-31187-4
ISBN-13: 978-3-527-31187-3
Kirk-Othmer (ed.)
Kirk-Othmer Encyclopedia of Chemical Technology
Volume 21
ISBN-10: 0-471-48502-0
ISBN-13: 978-0-471-48502-5
Blech, Zushe Yosef
Kosher Food Production
ISBN-10: 0-8138-2093-6
ISBN-13: 978-0-8138-2093-4
Reschetilowski, Wladimir
Technisch-Chemisches Praktikum
ISBN-10: 3-527-30619-6
ISBN-13: 978-3-527-30619-0
Kirk-Othmer (ed.)
Kirk-Othmer Encyclopedia of Chemical Technology
Volume 14
ISBN-10: 0-471-48509-8
ISBN-13: 978-0-471-48509-4
Shahidi, Fereidoon (ed.)
Bailey's Industrial Oil and Fat Products
6 Volume Set
ISBN-10: 0-471-38460-7
ISBN-13: 978-0-471-38460-1
Bell, Chris / Kyriakides, Alec
Clostridium Botulinum
A Practical Approach to the Organism and its Control in Foods
ISBN-10: 0-632-05521-9
ISBN-13: 978-0-632-05521-0
Smith, Jim / Charter, Edward (eds.)
Functional Food Product Development
ISBN-10: 1-4051-7876-0
ISBN-13: 978-1-4051-7876-1
Kreysa, Gerhard / Schütze, Michael (eds.)
Corrosion Handbook - Corrosive Agents and Their Interaction with Materials
Volume 4: Drinking Water, Waste Water (Municipal), Waste Water (Industrial)
ISBN-10: 3-527-31120-3
ISBN-13: 978-3-527-31120-0
Law, Barry A. / Tamime, Adnan (eds.)
Technology of Cheesemaking
ISBN-10: 1-4051-8298-9
ISBN-13: 978-1-4051-8298-0
Wink, Michael (ed.)
An Introduction to Molecular Biotechnology
Fundamentals, Methods and Applications
ISBN-10: 3-527-32637-5
ISBN-13: 978-3-527-32637-2
Tadros, Tharwat F. (ed.)
Colloid Stability
The Role of Surface Forces - Part I / Colloids and Interface Science Vol. 1
ISBN-10: 3-527-31462-8
ISBN-13: 978-3-527-31462-1
Draycott, A. Philip (ed.)
Sugar Beet
ISBN-10: 1-4051-1911-X
ISBN-13: 978-1-4051-1911-5
Jelinek, Raz (ed.)
Cellular and Biomolecular Recognition
Synthetic and non-Biological Molecules
ISBN-10: 3-527-32265-5
ISBN-13: 978-3-527-32265-7
Schärer-Züblin, Esther V. (ed.)
Forschung und Ernährung - Ein Dialog
ISBN-10: 3-527-32691-X
ISBN-13: 978-3-527-32691-4
Iler, Ralph K.
The Chemistry of Silica
Solubility, Polymerization, Colloid and Surface Properties and Biochemistry of Silica
ISBN-10: 0-471-02404-X
ISBN-13: 978-0-471-02404-0
Ribéreau-Gayon, Pascal / Dubourdieu, Denis / Donèche, B. / Lonvaud, A. (eds.)
Handbook of Enology
Volume 1: The Microbiology of Wine and Vinifications
ISBN-10: 0-470-01034-7
ISBN-13: 978-0-470-01034-1
Kirk-Othmer (ed.)
Kirk-Othmer Encyclopedia of Chemical Technology
Volume 3
ISBN-10: 0-471-48520-9
ISBN-13: 978-0-471-48520-9
Boxberger, Hans Jürgen
Leitfaden für die Zell- und Gewebekultur
Einführung in Grundlagen und Techniken
ISBN-10: 3-527-31468-7
ISBN-13: 978-3-527-31468-3
Cejka, Jiri / Corma, Avelino / Zones, Stacey (eds.)
Zeolites and Catalysis
Synthesis, Reactions and Applications
ISBN-10: 3-527-32514-X
ISBN-13: 978-3-527-32514-6
Smith, Peter
Applications of Fluidization to Food Processing
ISBN-10: 0-632-06456-0
ISBN-13: 978-0-632-06456-4
Park, Young W. (ed.)
Bioactive Components in Milk and Dairy Products
ISBN-10: 0-8138-1982-2
ISBN-13: 978-0-8138-1982-2
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