TY  - BOOK
TI  - Analytical techniques for foods and agricultural products
SN  - 0-471-18609-0
PY  - 1996///
CY  - New York
PB  - Vch
KW  - Alimentos
KW  - Análisis
KW  - Calidad
KW  - Industria alimentaria
N1  - Indice; Bibliografía
N2  - This is the second volume in the 4-volume set Analysis and Control Methods in the Food Industy, edited by J-L. Multon. The book describes all the main analytical techniques used in the food industry. Physical and chemical principles underlying the techniques are reviewed, and the limitations of the techniques and their fields of application are defined. The scope is unusually wide, encompassing physical, chemical, engineering, biochemical, toxicologial, and sensory analysis techniques. It presents a wide variety of analytical methods, including those based on spetroscopy, chromatography, electrophoresis, thermal analysis, electrochemical analysis, rheology and molecular sieves; Índice: Partial table of contents: Physical Techniques. Other Optical and Spectroscopic Techniques. Image Analysis Techniques. Electrophoresis. Electrochemical Techniques. Methods of Particle Size Analysis. Nuclear Magnetic Resonance (NMR). Biochemical Techniques. Immunochemical Analysis Techniques. Sensory Analysis. Rule 2: Define the Size of the Group on Rational Data. Rule 5: Give Greater Importance to Experimental Methods Where Each Subject Repeats the Evaluation Several Times. Rule 7: Refuse Imp
ER  -