ChemComm Book of Choice
Launched in Spring 2007, the RSC eBook Collection offers scientists across the globe online access to a prestigious and wide ranging portfolio of chemical science books which span 40 years of research and opinion.
The RSC eBook Collection is testament to RSC's publishing innovation as well as the high quality of the content contained in our books. With further technical developments and new 2008 content being uploaded throughout the year the RSC eBook Collection is set to become a key resource.
Current Book of Choice
Essentials of Nucleic Acid Analysis
Copyright: 2008Jacquie T Keer
An indispensable handbook of the highest standard for those working in the fields of food analysis and forensic applications.
Previously chosen books
Protein-Nucleic Acid Interactions
Copyright: 2008Phoebe A Rice
Written by a team of experts, this book bridges the gap between the DNA- and RNA- views of protein-nucleic acid recognition which are often treated as separate fields.
Therapeutic Oligonucleotides
Copyright: 2008Jens Kurreck
This book provides a compelling overall update on current status of RNA interference
Powder Diffraction
Copyright: 2008R E Dinnebier
A long awaited overview of the status of powder diffraction in modern research including essential theory and introductory material for students and researchers.
Calixarenes
Copyright: 2008C David Gutsche
This book gives a concise, comprehensive overview of the field with particular attention to the historical development of Calixarenes and will be of immediate value to researchers, graduates and professionals.
Handbook of Surface Plasmon Resonance
Copyright: 2008Richard B M Schasfoort
Surface plasmon resonance (SPR) plays a dominant role in real-time interaction sensing of biomolecular binding events.The book is intended as a hands-on guide for all interested in SPR
Science of Chocolate
Copyright: 2008Stephen T Beckett
This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.
Polymer Structure Characterization
Copyright: 2007Richard A Pethrick
A textbook aimed at polymer and material scientists, but also of interest to chemists and physicists studying organic materials.
Browse our broad range of publications
RSS feed