More Books:

Principles of Biophotonics
Language: en
Type: BOOK - Published: 1921-06 - Publisher:

Books about Principles of Biophotonics
Handbook of Biophotonics, Volume 3
Language: en
Pages: 304
Authors: Jurgen Popp, Jürgen Popp, Valery V. Tuchin, Arthur Chiou, Stefan H. Heinemann
Categories: Science
Type: BOOK - Published: 2012-05-14 - Publisher: John Wiley & Sons

The new, fully colored standard in Biophotonics to serve as THE reference for the scientific basics and the latest applications in life science!
Language: en
Pages: 345
Authors: Gerd Keiser
Categories: Science
Type: BOOK - Published: 2016-07-20 - Publisher: Springer

This book introduces senior-level and postgraduate students to the principles and applications of biophotonics. It also serves as a valuable reference resource or as a short-course textbook for practicing physicians, clinicians, biomedical researchers, healthcare professionals, and biomedical engineers and technicians dealing with the design, development, and application of photonics components
Fundamentals and Applications of Biophotonics in Dentistry
Language: en
Pages: 340
Authors: Anil Kishen, Anand Asundi
Categories: Technology & Engineering
Type: BOOK - Published: 2006-12-18 - Publisher: World Scientific

Biophotonics in dentistry is a rapidly growing area. Unlike other books, this invaluable compendium touches on the fundamental areas in biophotonics. Contributed by world-renowned authors, it provides a basic understanding on a range of topics for individuals of different backgrounds to acquire a minimum knowledge of research and development in
Microstructural Principles of Food Processing and Engineering
Language: en
Pages: 432
Authors: José Miguel Aguilera, David W. Stanley
Categories: Technology & Engineering
Type: BOOK - Published: 1999-09-30 - Publisher: Springer Science & Business Media

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and