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Jack F. Kay

Jack F. Kay

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1.
High-Throughput Analysis for Food Safety
High-Throughput Analysis for Food Safety
By: Jack F. Kay, Perry G. Wang, Mark F. Vitha, Perry G Wang, Jack F Kay
Publisher: Wiley
No Review Yet
AED996
Binding:
Hardback
Release:
22 Sep 2014
Language:
English
Available
Ships within 20-22 Days Explain..
Free Shipping in UAE.
2.
Chemical Analysis of Antibiotic Residues in Food
Chemical Analysis of Antibiotic Residues in Food
By: Jack F. Kay, James D. MacNeil, Jian Wang, J Wang, Jack F Kay
Publisher: Wiley
No Review Yet
AED1,038
Binding:
Hardback
Release:
06 Dec 2011
Language:
English
Available
Ships within 20-22 Days Explain..
Free Shipping in UAE.
3.
Analyses for Hormonal Substances in Food Producing Animals
Analyses for Hormonal Substances in Food Producing Animals
By: Jack F. Kay, Gerry Downey, James Scarth, Len Levy, Matthew Sharman
Publisher: Royal Society of Chemistry
No Review Yet
AED571
Binding:
Hardback
Release:
26 Nov 2009
Language:
English
Available
Ships within 10-12 Days Explain..
Free Shipping in UAE.
4.
Indoor Air Pollution
Indoor Air Pollution
By: Jack G. Kay, George E. Keller, Jay F. Miller, Jack G Kay, Jack G. (Drexel University) Kay
Publisher: CRC Press
No Review Yet
AED3,118
Binding:
Hardback
Release:
06 Aug 1991
Language:
English
International Edition
Ships within 26-28 Days Explain..
Free Shipping in UAE.
Print On Demand
Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
Non-Returnable titles : are those which have been classified as Non-Returnable under any circumstance by International Publishers / Vendor partners.
5.
Chemical Analysis of Non-Antimicrobial Veterinary Drug Residues in Food
Chemical Analysis of Non-Antimicrobial Veterinary Drug Residues in Food
By: Jack F. Kay, James D. MacNeil, Jian Wang, Jack F Kay, James D MacNeil
Publisher: Wiley
No Review Yet
AED1,627
Binding:
Hardback
Release:
14 Nov 2016
Language:
English
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