antoeli.com.mx
Antoeli, S.A. de C.V.
http://www.antoeli.com.mx/kruss-refractometros.html
Analizador Dinámico de Espuma. Medidores de punto de fusión. Baños para agua y aceite. Determinadores de nitrógeno y proteina. Agitadores y Equipos básicos. Evaporadores de gran escala. Sistema de alto vacío. Krüss dispone de seis refractómetros diferentes: refractómetros digitales automáticos. Digitales y manuales, refractómetros de proceso. Refractómetros de mano digitales. Y refractómetros de mano. A ello, hay que añadir el software de laboratorio de Krüss para la nueva generación de dispositivos.
antoeli.com.mx
Antoeli, S.A. de C.V.
http://www.antoeli.com.mx/kruss-tensiometros.html
Analizador Dinámico de Espuma. Medidores de punto de fusión. Baños para agua y aceite. Determinadores de nitrógeno y proteina. Agitadores y Equipos básicos. Evaporadores de gran escala. Sistema de alto vacío.
antoeli.com.mx
Antoeli, S.A. de C.V.
http://www.antoeli.com.mx/memmert-incomed.html
Analizador Dinámico de Espuma. Medidores de punto de fusión. Baños para agua y aceite. Determinadores de nitrógeno y proteina. Agitadores y Equipos básicos. Evaporadores de gran escala. Sistema de alto vacío. Memmert - Incubadoras de CO2. Cámara de trabajo: acero inoxidable W. St. N.º 1.4301 (ASTM 304), altas embutidas. Carcasa: acero inoxidable estructural, pared trasera con chapa de acero galvanizado; pantalla acristalada y acero. Instalación: 4 soportes regulables para el equipo. DIMENSIONES (W,H,D).
lecrea.com
History of Goussault's Culinary Research & Education Academy | CREA
http://www.lecrea.com/en/about/history
Centre de Recherche et d’Études pour l’Alimentation (CREA) launched the slow-cooking revolution when it opened its doors in Paris more than two decades ago. Since then, we’ve trained many of the world’s most celebrated chefs. We’re changing the way the world cooks and the definition of fine dining. History of CREA Academy. One Part Science, One Part Cooking. Capitalizing on an Inability. With Time and Pressure Comes Perfection. As explained in the book. But it was with the encouragement of friend and fam...
bedieunhiet.com
Sản phẩm
http://bedieunhiet.com/shop
Sản phẩm yêu thích. Sản phẩm yêu thích. Bể điều nhiệt lạnh (6). Bể điều nhiệt nóng (4). 84 918 509 782. Không có sản phẩm trong giỏ hàng. 47; Sản phẩm. Thứ tự mặc định. Thứ tự theo mức độ phổ biến. Thứ tự theo điểm đánh giá. Thứ tự theo sản phẩm mới. Thứ tự theo giá: thấp đến cao. Thứ tự theo giá: cao xuống thấp. Bể điều nhiệt 7L, -20 oC. Bể điều nhiệt 7L, -20 oC to 135 oC. Bể điều nhiệt lạnh 15 L , -30 C Polyscience. Bể điều nhiệt lạnh 20 L , -30 C Polyscience. Bể điều nhiệt lạnh 7 L , -20 C Polyscience.
scitekuk.com
Sci-Tek Instruments - Training Services
http://www.scitekuk.com/training.html
HPLC spares and consumables. ICP/AA spares and consumables. When it comes to instrumentation, high quality training is key to good results. We offer a variety of training types and options to suit all requirements. We offer basic and advanced level training on a wide range of instrumentation and software, including HPLC, ICP, AA, and GC instrumentation, and the majority of software packages used with them. 2011 Sci-Tek Instruments Ltd : Website by Lantison.com. Website Terms and Conditions.
scitekuk.com
Sci-Tek Instruments - Home
http://www.scitekuk.com/index.html
HPLC spares and consumables. ICP/AA spares and consumables. Enter your e-mail address to sign up for our newsletter:. Sci-Tek Instruments Ltd are independent specialists in sales, service, and calibration of analytical instrumentation. Sci-Tek Instruments are the UK's leading independant laboratory instrument sales and service organisation. We specialise in HPLC, GC/MS, ICP, AA, Plate Readers and Spectrophotometers, offering the best service quality and response times. Go to services Home.
cookingissues.com
Liquid Nitrogen Primer
http://www.cookingissues.com/primers/liquid-nitrogen-primer
The International Culinary Center's Tech 'N Stuff Blog. Posted by Dave Arnold. Nils and I wrote an article on freezing for the September 2009 issue of Food Arts magazine. The piece included a short section on liquid nitrogen (LN or LN2), and I have greatly expanded it here for the blog. Important: we make no claims to inventing any of the techniques presented here. They are all pretty standard. Please, discuss who-came-up-with-what-first somewhere else. This is simply a primer. III Getting and Storing LN.
lecrea.com
Homepage
http://www.lecrea.com/es
UNA ESCUELA DE COCINA POCO CONVENC. CREA está liderando una revolución culinaria, enseñando a chefs de fama mundial a cocinar sous-vide mediante cursos de formación internos, seminarios itinerantes y cursos online. Bruno Goussault inició una tendencia cuando desarrolló la técnica de sous-vide. Desde entonces, ha instruido a 43 chefs de tres estrellas Michelin. Usted podría ser el siguiente. LEER MÁS SOBRE BRUNO GOUSSAULT. LIDERANDO UNA REVOLUCIÓN CULINARIA. Leer más sobre la academia. Sous-vide nos permi...