Chemistry and Fermentation Sciences: Encyclopedias

Mirroring the growth and direction of science for nearly a century, the CRC Handbook of Chemistry and Physics, continues to be the most accessed and respected scientific reference in the world. Part of CHEMnetBASE.

Encyclopedia of Brewing provides a comprehensive description of terms which relate to the science and technology of beer, allied beverages, and the brewing and malting processes.

This two-volume encyclopedia covers the field of biocolloids and biointerfaces, one of the emerging and increasingly prominent studied areas of physical chemistry.

The Kirk-Othmer Encyclopedia of Chemical Technology presents a wide scope of articles on chemical substances—including their properties, manufacturing, and uses. It also focuses on industrial processes and unit operations in chemical engineering, as well as covering fundamentals and scientific subjects related to the field.

The ECC represents the most comprehensive effort yet to cover the field of computational chemistry in its full breadth. Covering seven areas of computational chemistry from ab-initio computations to biological and biochemical applications.

Subject areas include: Main Group Elements; Transition Metals and Coordination Chemistry; Organometallic Chemistry; Bioinorganic Chemistry; Solid State, Materials, Nanomaterials and Catalysis; and General Inorganic Chemistry, Theoretical and Computational Methods.

Contains numerous polymeric material terms, including the names of chemicals, processes, formulae, and analytical methods that are used frequently in the polymer and engineering fields.

The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts.

"Philosophy of Chemistry" investigates the foundational concepts and methods of chemistry, the science of the nature of substances and their transformations.