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    Malocclusions, Vertical Dimension and TMD in children and adolescents

    Malocclusions, Vertical Dimension and TMD in children and adolescents

    • 優惠價: 2365

    The rehabilitation of the stomatognathic system in the growth phase should be aimed at establishing ... more

    The Art of Seeing Art

    The Art of Seeing Art

    • 優惠價: 1317
    The Art of Seeing Art

    The Art of Seeing Art

    • 優惠價: 1922
    The Italian adaptation of Ready Player One

    The Italian adaptation of Ready Player One

    • 優惠價: 2370
    Martino Marangoni: Rebuilding: My Days in New York 1959-2018

    Martino Marangoni: Rebuilding: My Days in New York 1959-2018

    • 優惠價: 1672
    Kinetic Analysis of Food Systems

    Kinetic Analysis of Food Systems

    • 優惠價: 3299
    Structure-function Analysis of Edible Fats

    Structure-function Analysis of Edible Fats

    • 優惠價: 7500

    authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book...... more

    Edible Oleogels: Structure and Health Implications

    Edible Oleogels: Structure and Health Implications

    • 優惠價: 12000

    Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how ... more

    Kinetic Analysis of Food Systems

    Kinetic Analysis of Food Systems

    • 優惠價: 3299

    This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which... more

    The Challenge of Coalition Government: The Italian Case

    The Challenge of Coalition Government: The Italian Case

    • 優惠價: 5500

    Since the advent of the Second Republic in Italy in the mid-1990s, a new generation of politicians h... more

    Microstructure And Mechanical Properties Of Ethylcellulose Oleogels

    Microstructure And Mechanical Properties Of Ethylcellulose Oleogels

    • 優惠價: 3499
    Minimal Refining of Canola Oil and its Effects on Minor Constituents

    Minimal Refining of Canola Oil and its Effects on Minor Constituents

    • 優惠價: 2911
    Structure and Properties of Fat Crystal Networks, Second Edition

    Structure and Properties of Fat Crystal Networks, Second Edition

    • 優惠價: 10175

    Lipid science and technology has grown exponentially since the turn of the millennium. The replaceme... more

    Physico-chemical properties of non and interesterified oil/fat mixture

    Physico-chemical properties of non and interesterified oil/fat mixture

    • 優惠價: 3505
    Enzyme Kinetics: A Modern Approach

    Enzyme Kinetics: A Modern Approach

    • 優惠價: 11107

    Practical Enzyme Kinetics provides a practical how-to guide for beginning students, technicians, and... more

    The Challenge of Coalition Government: The Italian Case

    The Challenge of Coalition Government: The Italian Case

    • 優惠價: 2577

    This book addresses this question by empirically assessing and theoretically evaluating the outcomes... more

    Edible Oleogels: Structure and Health Implications

    Edible Oleogels: Structure and Health Implications

    • 優惠價: 10440
    Structure and Properties of Fat Crystal Networks

    Structure and Properties of Fat Crystal Networks

    • 優惠價: 3719

    Lipid science and technology has grown exponentially since the turn of the millennium. The replaceme... more

    Edible Nanostructures

    Edible Nanostructures

    • 優惠價: 7140

    The book summarises the current developments in the areas of protein aggregation and gelation, starc... more

    The Impacts of Repealing ”Don’t Ask, Don’t Tell”

    The Impacts of Repealing ”Don’t Ask, Don’t Tell”

    • 優惠價: 8930
    Mechanical Measurements

    Mechanical Measurements

    • 優惠價: 17599

    For courses in Measurement and Instrumentation offered in departments of Engineering. This much-anti... more

    Fat Crystal Networks

    Fat Crystal Networks

    • 優惠價: 7598
    Physical Properties of Lipids

    Physical Properties of Lipids

    • 優惠價: 15000

    Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theolog... more

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