Azo Functional Polymers: Functional Group Approach In Macromolec (paperback)

G. Sudesh Kumar,

ISBN 10: 0877629366 / ISBN 13: 9780877629368

Verlag: CRC Press, 1992

Beschreibung

This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Bestandsnummer des Verkäufers ABNR-138197

Bibliografische Details

• Titel: Azo Functional Polymers: Functional Group Approach In Macromolec (paperback)
• Verlag: CRC Press
• Erscheinungsjahr: 1992
• Sprache: Englisch
• ISBN-10: 0877629366
• ISBN-13: 9780877629368
• Einband: Softcover
• Zustand: New

Über diesen Titel

Inhaltsangabe

This book provides a comprehensive, systematic presentation of technical textiles for the automotive market. Each application area is examined in extensive detail. Up-to-date information is provided on materials, design, properties and performance, finishing, use trends, and market requirements for each application area. The perspective is international, with information on different material uses and trends in different regions. The presentation is clear, concise and organized for convenient access of information. The text is well illustrated with clear photographs, flow charts, diagrams and other schematics-a total of 46 illustrations. Twenty tables provide useful market and properties data in convenient form. And almost 500 references provide a guide to the international literature on this subject. This publication will be a valuable information resource for all those involved in the research, development, design, and selection of technical textiles for automotive applications. This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. Asian Foods also discusses differences in preparations and varieties among diverse Asian ethnic groups and regions, cultural aspects associated with the consumption of the products, and the market status or potential of more than 400 varieties of Asian foods. These foods include products made from rice, wheat, other starchy grains, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be of interest to food professionals in product development, dieticians interested in Asian diets and dietary habits, business developers seeking market potential for Asian prepared foods, and food science and human nutrition students who need supplemental information.

Über die Autorin bzw. den Autor

Kumar; G. Sudesh Shriram Institute for Industrial Research, Bangalore, India,