LEADER 03051nam 2200505 450 001 9910466798003321 005 20200520144314.0 010 $a3-11-058756-4 010 $a3-11-058800-5 024 7 $a10.1515/9783110588002 035 $a(CKB)4100000004244573 035 $a(MiAaPQ)EBC5403153 035 $a(DE-B1597)492626 035 $a(OCoLC)1037980115 035 $a(DE-B1597)9783110588002 035 $a(Au-PeEL)EBL5403153 035 $a(OCoLC)1039699946 035 $a(EXLCZ)994100000004244573 100 $a20180628d2018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFormulation science and technology$hVolume 4$iAgrochemicals, paints and coatings and food colloids /$fTharwat F. Tadros 210 1$aBerlin ;$aBoston :$cDe Gruyter,$d[2018] 210 4$dİ2018 215 $a1 online resource (300 pages) 225 0 $aFormulation Science and Technology ;$vVolume 4 311 $a3-11-058755-6 327 $tFrontmatter -- $tPreface -- $tContents -- $tPart I: The formulation of agrochemicals -- $t1. Introduction to the formulation of agrochemicals -- $t2. Formulation of emulsifiable concentrates -- $t3. Formulation of emulsion concentrates -- $t4. Formulation of suspension concentrates -- $t5. Oil-based suspension concentrates -- $t6. Formulation of suspoemulsions -- $t7. Formulation of controlled-release systems -- $t8. Formulation of adjuvants -- $tReferences -- $tPart II: The formulation of paints and coatings -- $t9. Formulation of paints and coatings -- $t10. Formulation of film formers -- $t11. Formulation of pigment dispersions for paint application -- $t12. Enhancement of particle deposition and adhesion in paints and coatings -- $t13. Control of the rheology of paint formulations -- $t14. Application of rheological techniques to paint formulations -- $t15. Examples of the flow properties of some commercial paints -- $tReferences -- $tPart III: The formulation of food colloids -- $t16. Introduction to the formulation of food colloids -- $t17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases -- $t18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants -- $t19. Surfactant association structures, microemulsions and emulsions in food -- $t20. Rheology of food emulsions -- $t21. Foam formulations in food -- $t22. Food rheology and mouthfeel -- $t23. Practical applications of food colloids -- $tReferences -- $tIndex 606 $aColloids$xStability 606 $aAgricultural chemicals 608 $aElectronic books. 615 0$aColloids$xStability. 615 0$aAgricultural chemicals. 676 $a541.345 700 $aTadros$b Tharwat F.$f1937-$0885066 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910466798003321 996 $aFormulation science and technology$92469767 997 $aUNINA LEADER 00920cam a2200241 i 4500 001 991003709729707536 008 080612c1996 xxu 00 eng 020 $a0387945873 035 $ab13740155-39ule_inst 040 $aSet. Economia$bita 082 $a519.5 100 1 $aMittelhammer, Ron C.$0141815 245 10$aMathematical statistics for economics and business /$cRon C. Mittelhammer 260 $aNew York [etc.] :$bSpringer,$c1996 300 $axviii, 723 p. ;$c25 cm 650 04$aStatistica$vManuali per economisti 650 04$aInferenza statistica$vManuali 907 $a.b13740155$b28-01-14$c12-06-08 912 $a991003709729707536 945 $aLE025 ECO 519.5 MIT01.01$g1$i2025000248793$lle025$o-$pE0.00$q-$rl$s- $t0$u1$v0$w1$x0$y.i14774616$z12-06-08 996 $aMathematical statistics for economics and business$9628956 997 $aUNISALENTO 998 $ale025$b12-06-08$cm$da $e-$feng$gxxu$h0$i0