Описание: The contents of this volume reflect to a large extent the efforts made by a group of Institutes at the ETH Zurich to develop new techniques for measurements of flows in fluids in the last decade. This technique was introduced to the Institute of Hydromechanics and Water Resources Management of ETH Zurich by Profs.
Автор: Ivor L. Simmons Название: Applications of the Newer Techniques of Analysis ISBN: 1468433202 ISBN-13(EAN): 9781468433203 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Ewing v CONTENTS Raman Spectroscopy for the Study of Nematic Liquid Crystals . Bulkin Recent Developments in Arc Emission Spectroscopy: Introductory Remarks .
Автор: Michael H. Tunick; Samuel A. Palumbo; Pina M. Frat Название: New Techniques in the Analysis of Foods ISBN: 0306460351 ISBN-13(EAN): 9780306460357 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Автор: P. Patel Название: Rapid Analysis Techniques in Food Microbiology ISBN: 0751400300 ISBN-13(EAN): 9780751400304 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Reviews the status of rapid analysis techniques in food microbiology from an international perspective, focusing on detection and estimation systems.
Описание: Partly because of this multiplicity of techniques, and partly due to the large number of samples which must be examined in connection with the manu- facture, biological testing, and clinical applica- tion of pharmaceutical preparations, this area is particularly appropriate for the introduction of automation.
Автор: Luca Cocolin; Danilo Ercolini Название: Molecular Techniques in the Microbial Ecology of Fermented Foods ISBN: 1441925600 ISBN-13(EAN): 9781441925602 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.
Автор: Russell L. Rouseff; Keith R. Cadwallader Название: Headspace Analysis of Foods and Flavors ISBN: 1461354609 ISBN-13(EAN): 9781461354604 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.
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