Pearsons Chemical Analysis Of Foods
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Author | : David Pearson |
Publisher | : |
Total Pages | : 600 |
Release | : 1976 |
Genre | : Technology & Engineering |
ISBN | : |
General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.
Author | : Harold Egan |
Publisher | : |
Total Pages | : 616 |
Release | : 1981 |
Genre | : Technology & Engineering |
ISBN | : |
Author | : Ronald S. Kirk |
Publisher | : Addison-Wesley Longman Limited |
Total Pages | : 708 |
Release | : 1991-01 |
Genre | : Technology & Engineering |
ISBN | : 9780582409101 |
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Author | : Edward Cox Henry |
Publisher | : Hassell Street Press |
Total Pages | : 348 |
Release | : 2021-09-09 |
Genre | : |
ISBN | : 9781013423475 |
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : Harold Egan |
Publisher | : |
Total Pages | : |
Release | : 1981 |
Genre | : Food |
ISBN | : |
Author | : David Pearson |
Publisher | : Longman |
Total Pages | : 591 |
Release | : 1981 |
Genre | : Food |
ISBN | : 9780582005549 |
Author | : Ronald S. Kirk |
Publisher | : Halsted Press |
Total Pages | : 708 |
Release | : 1991 |
Genre | : Food |
ISBN | : 9780470216934 |
Author | : Henry Edward Cox |
Publisher | : |
Total Pages | : 479 |
Release | : 1962 |
Genre | : Food |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 591 |
Release | : 1981 |
Genre | : Food |
ISBN | : |
Author | : Yolanda Pico |
Publisher | : Academic Press |
Total Pages | : 813 |
Release | : 2012-09-01 |
Genre | : Technology & Engineering |
ISBN | : 0123848636 |
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists