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Lectures on Flavor Physics: Lecture Notes in Physics, cartea 629

Editat de U.-G. Meißner, Willibald Plessas
en Limba Engleză Paperback – 3 oct 2013
This volume contains the edited versions of some selected lectures delivered at the famous "Schladming Winter School", devoted to "Flavor Physics" in the present case. Flavor physics is one of the hot topics in contemporary elementary particle physics, because it relates to fundamental questions like the origin of masses, the size and strength of CP violation and the oscillations between various neutrino species. This volume will be useful for graduate students wishing to get more acquainted with the field as well as for lecturers in search of material for seminars of special lectures and courses in quantum field theory.
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Specificații

ISBN-13: 9783662145210
ISBN-10: 3662145219
Pagini: 228
Ilustrații: XI, 215 p. 1 illus.
Dimensiuni: 155 x 235 x 12 mm
Greutate: 0.33 kg
Ediția:Softcover reprint of the original 1st ed. 2004
Editura: Springer Berlin, Heidelberg
Colecția Springer
Seria Lecture Notes in Physics

Locul publicării:Berlin, Heidelberg, Germany

Public țintă

Research

Cuprins

Light-Quark Dynamics.- The Anomalous Magnetic Moment of the Muon: a Theoretical Introduction.- CP Violation in B and K Decays: 2003.- Heavy Quark Physics.- Neutrino Physics-Theory.

Textul de pe ultima copertă

This volume contains the edited versions of some selected lectures delivered at the famous "Schladming Winter School," devoted to "Flavor Physics" in the present case. Flavor physics is one of the hot topics in contemporary elementary particle physics, because it relates to fundamental questions like the origin of masses, the size and strength of CP violation and the oscillations between various neutrino species. This volume will be useful for graduate students wishing to get more acquainted with fhe field as well as for lecturers in search of material for seminars of special lectures and courses in quantum field theory.

Caracteristici

Includes supplementary material: sn.pub/extras