The Chemical Changes and Products Resulting from Fermentations

· Longmans, Green
E-kitob
184
Sahifalar soni

Bu e-kitob haqida

Covers changes in polysaccharides, trisaccharides and disaccharides, monosaccharides, glucosides, esters, urea and uric acid, blood, milk, muscle and in the liquid of the prostrate gland; changes occurring as the result of oxidation, reduction, fermentations and in albumins as the result of the action of pepsin or trypsin; proteolysis by ferments other than pepsin and tripsin; changes resulting in the formation of optically active products; nitrification and denitrification; and changes and products occurring as the result of putrefaction.

Bu e-kitobni baholang

Fikringizni bildiring.

Qayerda o‘qiladi

Smartfonlar va planshetlar
Android va iPad/iPhone uchun mo‘ljallangan Google Play Kitoblar ilovasini o‘rnating. U hisobingiz bilan avtomatik tazrda sinxronlanadi va hatto oflayn rejimda ham kitob o‘qish imkonini beradi.
Noutbuklar va kompyuterlar
Google Play orqali sotib olingan audiokitoblarni brauzer yordamida tinglash mumkin.
Kitob o‘qish uchun mo‘ljallangan qurilmalar
Kitoblarni Kobo e-riderlar kabi e-siyoh qurilmalarida oʻqish uchun faylni yuklab olish va qurilmaga koʻchirish kerak. Fayllarni e-riderlarga koʻchirish haqida batafsil axborotni Yordam markazidan olishingiz mumkin.

Robert Henry Aders Plimmer – boshqa kitobllari

The Chemical Constitution of the Proteins: The condensation together of amino acids. The biuret base. The linking together of amino acids. The polypeptides
Robert Henry Aders Plimmer
Bepul
The Chemical Constitution of the Proteins: Volume 1
Robert Henry Aders Plimmer
Bepul
The Chemical Constitution of the Proteins
Robert Henry Aders Plimmer
Bepul
Practical Physiological Chemistry
Robert Henry Aders Plimmer
Bepul

Oʻxshash e-kitoblar

Practical Physiological Chemistry
Robert Henry Aders Plimmer
Bepul
The Chemical Constitution of the Proteins: Synthesis
Robert Henry Aders Plimmer
Bepul
Practical Organic and Bio-chemistry
Robert Henry Aders Plimmer
Bepul