Freezing Colloids: Observations, Principles, Control, and Use : Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering

Language: English

Published by Springer, 2018

3319844164 / 9783319844169

Series: Book 26 of 29 - Engineering Materials and Processes

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Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH

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Druck auf Anfrage Neuware - Printed after ordering - This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic.The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.

Seller Inventory # 9783319844169

Title
Freezing Colloids: Observations, Principles, Control, and Use : Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering
Author
Sylvain Deville
Publisher
Springer
Publication year
2018
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3319844164
ISBN 13
9783319844169
Item weight
931 grams
Dimensions
235x155x34 mm
Series
Book 26 of 29: Engineering Materials and Processes

AHA-BUCH GmbH

Einbeck, Germany

5-star seller

AbeBooks seller since August 14, 2006

Shipping rates from Germany to U.S.A.

Item5 to 7 business days7 to 10 business days
First itemUS$ 35.36US$ 35.36
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