Food Analysis

Theory and Practice

AvYeshajahu Pomeranz,Clifton E. Meloan

Inbunden, Engelska, 2002

3 626 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Produktinformation

Utgivningsdatum:2002-02-28
Mått:156 x 234 x 48 mm
Vikt:1 344 g
Format:Inbunden
Språk:Engelska
Antal sidor:778
Upplaga:3
Förlag:Aspen Publishers Inc.,U.S.
ISBN:9780834218260

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

General Searching The Literature. Sampling. Preparation of Samples. Reporting Results and Reliability of Analyses. Methods and Instrumentation. Theory of Spectroscopy. Visible and Ultraviolet Spectroscopy Measurement of Color. Fluroimetry Infrared Spectroscopy. Flame Photometry. Atomic Absorption, and Inductively Coupled Plasmas. X-ray Methods. Potentiometry. Coulometry. Conductivity. Electrophoresis. Capillary Zone Electrophroesis. Mass Spectroscopy. Nuclear Magnetic Resonance. Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange. High-Performance Liquid Chromatography and Ion Chromatography. Paper and Thin-layer Chromatography. Gas-Liquid Chromatography. Extraction. Centrifugation. Densimetry. Refractometry and Polarimetry. Rheology. Serology, Immunochemistry and Immunoelectrophoresis. Enzymatic Methods: Analytical Microbiology. Thermal Analysis of Foods. General Applications and Chemical Composition. General Remarks. Determination of Moisture. Ash and Minerals. Carbohydrates. Lipids. Nitrogenous Compounds. Objectives Versus Sensory Evaluation of Foods. Index

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Food Analysis

Theory and Practice

AvYeshajahu Pomeranz,Clifton E. Meloan

Inbunden, Engelska, 2002

3 626 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Produktinformation

Utgivningsdatum:2002-02-28
Mått:156 x 234 x 48 mm
Vikt:1 344 g
Format:Inbunden
Språk:Engelska
Antal sidor:778
Upplaga:3
Förlag:Aspen Publishers Inc.,U.S.
ISBN:9780834218260

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

General Searching The Literature. Sampling. Preparation of Samples. Reporting Results and Reliability of Analyses. Methods and Instrumentation. Theory of Spectroscopy. Visible and Ultraviolet Spectroscopy Measurement of Color. Fluroimetry Infrared Spectroscopy. Flame Photometry. Atomic Absorption, and Inductively Coupled Plasmas. X-ray Methods. Potentiometry. Coulometry. Conductivity. Electrophoresis. Capillary Zone Electrophroesis. Mass Spectroscopy. Nuclear Magnetic Resonance. Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange. High-Performance Liquid Chromatography and Ion Chromatography. Paper and Thin-layer Chromatography. Gas-Liquid Chromatography. Extraction. Centrifugation. Densimetry. Refractometry and Polarimetry. Rheology. Serology, Immunochemistry and Immunoelectrophoresis. Enzymatic Methods: Analytical Microbiology. Thermal Analysis of Foods. General Applications and Chemical Composition. General Remarks. Determination of Moisture. Ash and Minerals. Carbohydrates. Lipids. Nitrogenous Compounds. Objectives Versus Sensory Evaluation of Foods. Index