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1. |
Record Nr. |
UNINA990009357300403321 |
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Titolo |
Atlas d'anatomie du lapin / par R. Barone ... [et al.] ; préface de P. Mornet |
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Pubbl/distr/stampa |
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Descrizione fisica |
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Disciplina |
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Locazione |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9910466798003321 |
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Autore |
Tadros Tharwat F. <1937-> |
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Titolo |
Formulation science and technology . Volume 4 Agrochemicals, paints and coatings and food colloids / / Tharwat F. Tadros |
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Pubbl/distr/stampa |
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Berlin ; ; Boston : , : De Gruyter, , [2018] |
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©2018 |
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ISBN |
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3-11-058756-4 |
3-11-058800-5 |
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Descrizione fisica |
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1 online resource (300 pages) |
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Collana |
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Formulation Science and Technology ; ; Volume 4 |
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Disciplina |
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Soggetti |
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Colloids - Stability |
Agricultural chemicals |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Frontmatter -- Preface -- Contents -- Part I: The formulation of agrochemicals -- 1. Introduction to the formulation of agrochemicals |
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-- 2. Formulation of emulsifiable concentrates -- 3. Formulation of emulsion concentrates -- 4. Formulation of suspension concentrates -- 5. Oil-based suspension concentrates -- 6. Formulation of suspoemulsions -- 7. Formulation of controlled-release systems -- 8. Formulation of adjuvants -- References -- Part II: The formulation of paints and coatings -- 9. Formulation of paints and coatings -- 10. Formulation of film formers -- 11. Formulation of pigment dispersions for paint application -- 12. Enhancement of particle deposition and adhesion in paints and coatings -- 13. Control of the rheology of paint formulations -- 14. Application of rheological techniques to paint formulations -- 15. Examples of the flow properties of some commercial paints -- References -- Part III: The formulation of food colloids -- 16. Introduction to the formulation of food colloids -- 17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases -- 18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants -- 19. Surfactant association structures, microemulsions and emulsions in food -- 20. Rheology of food emulsions -- 21. Foam formulations in food -- 22. Food rheology and mouthfeel -- 23. Practical applications of food colloids -- References -- Index |
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3. |
Record Nr. |
UNINA9910462586803321 |
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Autore |
Nallari Raj <1955-> |
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Titolo |
Clusters of competitiveness [[electronic resource] /] / Raj Nallari, Breda Griffith |
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Pubbl/distr/stampa |
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Washington, DC, : World Bank, c2013 |
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ISBN |
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Descrizione fisica |
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1 online resource (149 p.) |
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Collana |
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Directions in development |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Competition |
Economic development |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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