Harry Levine Books
Freshness And Shelf Life Of Foods
By Florian Mayer, Harry Levine, Andrew J. Taylor, John R. Mitchell, Michael A. Watson, J. P. Kerry, P. Schieberle, Louise Slade, Fereidoon Shahidi, Mary Anne Drake, Olusola Lamikanra, S. Y. Lee, N Miller, Robert J. Braddock, Keith R. Cadwallader, Haim Rabinowitch, Kevin C. Spencer, G. A. Reineccius, Gary Takeoka, A. Buettner, Hugo Weenen, Tanoj K. Singh, A. V. Cardello, H. G. Schutz, D. Komarek, R. T. Marsili, Alexandra E. Boelrijk, Catrienus De Jong, Yonca Karagül-Yüceer, Fabienne Boukobza, Ron Buttery, Youngla Nam, Michael Naim, Yair Bezman, M. Mestres, J.-X. Guinard, J. M. Krochta, P. A. Morrissey, K. Galvin, Gaëlle Roudaut, Catherine Dacremont, Baltasar Valles Pamies, Martine Le Meste, L. Christiansen, T. Spendler, J. B. Nielsen, V. D. Truong, C. R. Daubert, David J. Humphreys, Renée M. Goodrich, Keith Cadwallader
Freshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects i...
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Biotechnology Of Amylodextrin Oligosaccharides
By J.F Kennedy, Badal C. Saha, Harry Levine, A. HUBER, Robert B. Friedman, Robert Friedman, M. Rinaudo, Adelbert M. Knevel, Louise Slade, J. Roger Stark, Luis Díaz, B. Svensson, Gary P. Carlson, John F. Robyt, Fergus G. Priest, Hajime Taniguchi, David M Grant, J. Szejtli, W. Saenger, J. Gregory Zeikus, Gordon G. Birch, Ching-Jer Chang, Michikatsu Sato, JOHN H. PAZUR, OLIVER D. DAILEY, Michael Bagdasarian, M. R. Sierks, H. Jespersen, M. Søgaard, Sylvain Cottaz, Hugues Driguez, Saroj P. Mathupala, Yoshiaki Yagi, V. M. B. Cabalda, K. Jumel, A. Heyraud, C. Niemann, B. Pfannemüller, W. D. Eigner, Gregory A. Delgado, David J. Gottneid, Robert N. Ammeraal, Susumu Hizukuri, Yuji Maehara, M. Nasir Azudin, John M. Grigor, S. G. Ring, M. A. Whittam, Hee-Sook Choi, Yu-Chien Wei, Vivien Mak, Kathryn M. Madden, Frederick G. Morin
Content: Helical and cyclic structures in starch chemistry / J. Szejtli -- In vitro gene manipulation : an introduction / Michael Bagdasarian -- Structure-function relationships in amylases / B. Sv...
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Amorphous Food And Pharmaceutical Systems
By Churchill College, Harry Levine, H. Levine, Royal Society Of Chemistry (Great Britain)
During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries. In response, Amorphous Food and Pharmace...
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Genetic Engineering: A Reference Handbook
By Harry Levine, Harry Levine, Harry Le Vine, Harry LeVine III, Harry Le Vine, Harry Levine, Harry LeVine
"Genetic Engineering: A Reference Handbook presents a complete overview of this pressing topic, including key background material for understanding the science; a historical account of genetic engi...
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Medical Imaging
By Harry Levine, Harry LeVine III
A prize-winning medical writer offers an explanation of modern diagnostic medical imaging technologies—and the issues that result from their use and misuse.Medical Imaging describes the discovery a...
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Medical Imaging
By Harry Levine, Harry Iii Levine, Harry LeVine III
A prize-winning medical writer offers an explanation of modern diagnostic medical imaging technologies—and the issues that result from their use and misuse.Medical Imaging describes the discovery a...
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Genetic Engineering: A Reference Handbook
By Harry Levine, Harry Le Vine, Mildred Vasan, Harry Le Vine, Harry Levine, Harry LeVine
"Genetic Engineering: A Reference Handbook presents a complete overview of this pressing topic, including key background material for understanding the science; a historical account of genetic engi...
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