Kód: 06690642
Fundamentals of Pressure Sensitivity
Presents the underlying theory behind the main criteria of pressure sensitivity, including Dahlquist criterion, free volume theory, and fibrillation theory, and the pressure-sensitive performance characteristics defined by tack, p ... celý popis
- Jazyk:
Angličtina - Väzba: Pevná
- Počet strán: 370
Nakladateľ: Taylor & Francis Inc, 2008
- Viac informácií o knihe
206.51 €
Bežne: 229.48 €
Ušetríte 22.97 €
Skladom u dodávateľa v malom množstve
Odosielame za 3 - 5 dní
Potrebujete viac kusov?Ak máte záujem o viac kusov, preverte, prosím, najprv dostupnosť titulu na našej zákazníckej podpore.
Pridať medzi želanie
Mohlo by sa vám tiež páčiť
-
Pina Bausch backstage
32.59 € -24 % -
Uncut
27.04 € -14 % -
Esta En Sus Manos
19.07 € -18 %
Darujte túto knihu ešte dnes
- Objednajte knihu a vyberte Zaslať ako darček.
- Obratom obdržíte darovací poukaz na knihu, ktorý môžete ihneď odovzdať obdarovanému.
- Knihu zašleme na adresu obdarovaného, o nič sa nestaráte.
Viac informácií o knihe Fundamentals of Pressure Sensitivity
Nákupom získate 518 bodov
Anotácia knihy
Presents the underlying theory behind the main criteria of pressure sensitivity, including Dahlquist criterion, free volume theory, and fibrillation theory, and the pressure-sensitive performance characteristics defined by tack, peel resistance and shear resistance.
Parametre knihy
Zaradenie knihy Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
206.51 €
- Celý názov: Fundamentals of Pressure Sensitivity
- Jazyk: Angličtina
- Väzba: Pevná
- Počet strán: 370
- EAN: 9781420059373
- ISBN: 9781420059373
- ID: 06690642
- Nakladateľ: Taylor & Francis Inc
- Hmotnosť: 656 g
- Rozmery: 242 × 157 × 23 mm
- Dátum vydania: 28. October 2008
Obľúbené z iného súdka
-
French Patisserie
48.94 € -18 % -
How To Brew
20.78 € -19 % -
Understanding Wine Technology
29.67 € -28 % -
Walnut Production Manual
65.70 € -
Soapmaker's Companion
16.14 € -29 % -
Thermoforming
201.46 € -7 % -
Chemistry of Fragrances
40.06 € -4 % -
Beckett's Industrial Chocolate Manufacture and Use 5e
277.57 € -
Injection Molding Processing Data
16.75 € -7 % -
Emperor Of Scent
11.29 € -28 % -
Vineyards, Rocks, and Soils
55.51 € -
Formulas, Ingredients and Production of Cosmetics
240.62 € -
Malt
17.35 € -18 % -
Designing Great Beers
19.27 € -28 % -
Introduction to Perfumery
97.50 € -
Mouthfeel
58.63 € -
Undiscovered Self
18.16 € -14 % -
Altbier
13.41 € -16 % -
Microbiome, Immunity, Digestive Health and Nutrition
152 € -5 % -
Art of Beef Cutting - A Meat Professional's Guide to Butchering and Merchandising
39.86 € -21 % -
Science of Ice Cream
34.81 € -4 % -
Chocolate, Cocoa and Confectionery: Science and Technology
197.12 € -
Modern Gastronomy
101.84 € -
Principles of Brewing Science
25.63 € -16 % -
Porter
10.99 € -16 % -
Inventing Wine
18.06 € -2 % -
Water Electrolysis for Hydrogen Production
238.40 € -2 % -
A Complete Guide to Quality in Small-Scale Wine Making
107.19 € -4 % -
Perfectly Creamy Frozen Yogurt: 56 Amazing Flavors
14.32 € -20 % -
Global Cheesemaking Technology - Cheese Quality and Characteristics
232.15 € -
Polymer Processing
229.12 € -6 % -
Pharmaceutical Quality by Design - A Practical Approach
118.29 € -
Essential Rubber Formulary: Formulas for Practitioners
129.80 € -
Art of Making Fermented Sausages
14.83 € -29 % -
Amber Revolution
35.32 € -4 % -
Chromatopia
22.60 € -15 % -
Natural Soap Book
13.92 € -14 % -
Craft and Science of Coffee
115.97 € -15 % -
Cosmeceuticals and Cosmetic Ingredients
238.40 € -
Colour
8.27 € -28 % -
Injection Mold Design Engineering
139.79 € -5 % -
Brewing
37.44 € -4 % -
Pigment Compendium
244.36 € -5 % -
Indigo
23 € -18 % -
Science of Chocolate
37.64 € -
Plastics Handbook
139.08 € -4 % -
Polymer Extrusion
157.86 € -4 % -
Concepts in Wine Technology
34.81 € -23 % -
Chemistry of Wine
63.98 €
Osobní odběr Bratislava a 2642 dalších
Copyright ©2008-24 najlacnejsie-knihy.sk Wszelkie prawa zastrzeżonePrywatnieCookies
Vrácení do měsíce
Zdarma od 49.99 €
02/210 210 99 (8-15.30h)