This comprehensive single volume handbook covers every aspect of reinforcement science, from hands-on subjects, such as manual 'lay-up' processing, to theoretical discussions concerning rheology and modeling. Taken from the recently published six volume International Encyclopedia of Composites, this reference volume offers scholarly and practical knowledge of distinguished industry-experts, academics, and government researchers in one accessible and informative handbook.

Fibers, processes, and composite reinforcement types, as well as relevant miscellaneous subjects such as...

This update to The Composition of Foods provides new and extensive nutritional data composition for over 400 foods in the significant food group of meat, poultry and game, covering both raw and cooked foods, including lamb, pork, beef, veal, chicken, turkey, duck, grouse, goose, pheasant, pigeon, hare, rabbit, venison, heart, kidney, liver, oxtail, sweetbread and tongue.