
A Structural and Vibrational Study of the Chromyl Chlorosulfate, Fluorosulfate, and Nitrate Compounds
584,-

Influence of Internal Degrees of Freedom on Electric and Related Molecular Properties
584,-

The Iron(III) Thiocyanate Reaction
584,-

Chemistry and Hygiene of Food Gases
584,-

Characterization of Cavitation Bubbles and Sonoluminescence
611,-

Raw Material Scarcity and Overproduction in the Food Industry
584,-

Dietary Patterns, Food Chemistry and Human Health
611,-

Quality Systems in the Food Industry
611,-

Introduction to Ultrasound, Sonochemistry and Sonoelectrochemistry
584,-

Food Sharing
584,-

A Structural and Vibrational Study of the Chromyl Chlorosulfate, Fluorosulfate, and Nitrate Compounds
584,-

Influence of Internal Degrees of Freedom on Electric and Related Molecular Properties
584,-

The Iron(III) Thiocyanate Reaction
584,-

Chemistry and Hygiene of Food Gases
584,-

Characterization of Cavitation Bubbles and Sonoluminescence
611,-

Raw Material Scarcity and Overproduction in the Food Industry
584,-

Dietary Patterns, Food Chemistry and Human Health
611,-

Quality Systems in the Food Industry
611,-

Introduction to Ultrasound, Sonochemistry and Sonoelectrochemistry
584,-

Food Sharing
584,-