Analytical techniques for foods and agricultural products / edited by G. Linden ; translated by Lance Dieter ; editor for the english-language edition W. Jeffrey Hurst
Tipo de material:
TextoDetalles de publicación: New York : Vch, 1996 Descripción: XXI, 578 p. : il. ; 24 cmISBN: 0-471-18609-0Tema(s): Alimentos -- Análisis | Alimentos -- Calidad | Industria alimentariaResumen: 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.Resumen: 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
| Tipo de ítem | Biblioteca de origen | Colección | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems |
|---|---|---|---|---|---|---|---|---|
| Monografías | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 664/ANA (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3741954058 |
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Bibliografía
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
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