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The 1914-18 war has been referred to as the ‘chemists’ war’ and to commemorate the centenary, this collection of essays will examine various facets of the role of chemistry in the First World War. Written by an experienced science writer, this book will be of interest to scientists and historians with an interest in this technologically challenging time.
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McCance and Widdowsons's The Composition of Foods, Seventh Summary Edition provides a timely, authoritative and comprehensive update of the nutrient data for the most commonly consumed foods in the UK.
Following on from its recognition in the 2010 Nobel Prize for Chemistry, contributors from across the globe present the latest cross-coupling trends in both academia and industry.