Oxford Chemistry Dictionary (Sixth Edition)
Oxford Chemistry Dictionary (sixth edition) is edited by John Daintith and published by Oxford University Press in 2008. This dictionary was originally derived from the Concise Science Dictionary, first published by Oxford University Press in 1984 (fifth edition, retitled Dictionary of Science, 2005). It consisted of all the entries relating to chemistry in this dictionary, including physical chemistry, […]
IGCSE Chemistry Revision Guide
IGCSE Chemistry An Interactive Revision Guide is written by Andrew Richard Ward in 2009 and indorsed by The Royal Society of Chemistry and Cambridge Examination Board. According to Andrew; “this study guide is a revision guide, it is not a textbook, it is to be used alongside a textbook and classroom notes as a reference text to help […]
Organic Synthesis: Strategy and Control
Free download Organic Synthesis: Strategy and Control is written by Paul Wyatt (Senior Lecturer and Director of Undergraduate Studies, School of Chemistry, University of Bristol, UK) and Stuart Warren (Reader in Organic Chemistry, Department of Chemistry, University of Cambridge, UK) and published by John Wiley and Sons Ltd. in 2007. The book is intended for that […]
Cambridge International As and A Level Chemistry Revision Guide By David Bevan
Free download Cambridge International As and A Level Chemistry Revision Guide is edited by David Bevan and published by Hodder Education, UK in 2011. This book is intended to help you to prepare for your University of Cambridge International AS and A level chemistry examinations. It is a revision guide, which you can use alongside […]
Facts on File Food Chemistry
Facts On File Food Chemistry is written by David E. Newton and published by Facts On File, Inc. in 2007. Over the past two centuries, chemists have continued to push forward the frontiers of food design and development. Today, virtually every technique that is available to the industrial or research chemist is employed by the food chemist to modify the […]
Food Chemistry By Owen R. Fennema
Food Chemistry (third edition) is edited by Owen R. Fennema (University of Wisconsin-Madison, Madison, Wisconsin) and published by Marcel Dekker, Inc. in 1996. For many years, an acute need has existed for a food chemistry textbook that is suitable for food science students with backgrounds in organic chemistry and biochemistry. This book is designed primarily to fill the aforementioned […]
Food Chemistry By H.D. Belitz, W. Grosch and P. Schieberle
Food Chemistry (4th revised and extended edition) is written by Professor Dr. Hans-Dieter Belitz, Professor em. Dr. Werner Grosch and Professor Dr. Peter Schieberle and published by Springer in 2009. The very rapid development of food chemistry and technology over the last two decades, which is due to a remarkable increase in the analytical and manufacturing possibilities, makes the complete lack […]
