Encyclopedia of

From steampunk to space opera to humanist sci-fi, from Arthur Conan Doyle to The Six Million Dollar Man, and from implants to teleportation, George Mann navigates genre-benders, numerous media, neologisms and common terms, thrills, disappointments and traditions in The Mammoth Encyclopedia of Science Fiction. Entries in this comprehensive reference guide include several descriptive and factual paragraphs, cross-references, suggested reading and bibliographic information. Mann, editor of Ottaker's science fiction magazine, defines his variegated, evolving subject (e.g., what differentiates SF from fantasy?) while remaining flexible and forward-thinking.

A charming children's encyclopedia that takes you back in time to discover the prehistoric world!

Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition» 27 Volume Set John Wiley & Sons

Author: Kirk-Othmer
Publisher: John Wiley & Sons Inc
Category: Science & Tech Chemistry
Book Description
The Kirk-Othmer Encyclopedia of Chemical Technology presents a wide scope of articles on chemical substances, their manufacturing and uses, industrial processes, unit operations in chemical engineering, and on fundamentals and scientific subjects related to the field. The Fifth Edition of the encyclopedia is built on the solid foundation of the previous editions and also reflects advances of the 21st century.

Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists.