Modern Food Analysis, Frank L. Hart; Harry J. Fisher
Автор: K.K. Stewart; John R. Whitaker Название: Modern Methods of Food Analysis ISBN: 9401173818 ISBN-13(EAN): 9789401173810 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This Symposium on Modern Methods of Food Analysis was the sev- enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists.
Автор: Sandler Ronald Название: Food Ethics: the Basics ISBN: 0415836441 ISBN-13(EAN): 9780415836449 Издательство: Taylor&Francis Рейтинг: Цена: 3061.00 р. Наличие на складе: Поставка под заказ.
Описание: Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and eating of food. It offers an impartial exploration of the most important aspects of key ethical questions relating to food.
Описание: Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.
Автор: Aszalos Название: Modern Analysis of Antibodies ISBN: 0824773586 ISBN-13(EAN): 9780824773588 Издательство: Taylor&Francis Рейтинг: Цена: 53592.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book brings together an up-to-date account of instructions in the chemical and biological methods of analysis for antibiotics. It is helpful for all scientific workers in the diversified community of industrial, medical, academic, and governmental antibiotic laboratories.
Автор: Nielsen Название: Food Analysis Laboratory Manual ISBN: 0306474964 ISBN-13(EAN): 9780306474965 Издательство: Springer Цена: 6981.00 р. Наличие на складе: Поставка под заказ.
Описание: This laboratory manual was written to accompany Food Analysis, Third Edition, ISBN 0-306-47495-6, by the same author. The 19 laboratory exercises in the manual cover 19 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Автор: Pico, Y. Название: Chemical Analysis of Food: Techniques and Applications ISBN: 0128101369 ISBN-13(EAN): 9780128101360 Издательство: Elsevier Science Рейтинг: Цена: 22907.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
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