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Poly(complexes) stabilized by acid-base interactions: Poly(4-vinylpyridine) and poly(ethylene-co-maleic acid)
(Taylor and Francis Inc., 1998)
The crystal and molecular structures of two bromo bis(N,N-dipropylthiocarbamoyl) sulfidocopper(I) complexes
(Kluwer Academic/Plenum Publishers, 1999)
Fat deterioration in deep fat frying of «french fries» potatoes at restaurant and food shop sector
(Instituto de la Grasa, 1999)
Intercambiadores de placas
(1997)
Textura de alimentos
(1999)
Semiempirical SCF-MO calculations on the tautomeric equilibrium of histamine in gas phase and in aqueous solution
(Sociedad Chilena de Química, 1998)