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Image of - Food Analysis Theory and Practice | Third Edition | Paperback
Food Analysis Theory and Practice | Third Edition | Paperback

Food Analysis Theory and Practice | Third Edition | Paperback

by Pomeranz

General Searching The Literature. Sampling. Preparation of Samples. Reporting Results and Reliability of Analyses. Methods and Instrumentation. Theory of Spectroscopy. Visible and Ultraviolet Spectroscopy Measurement of Color. Fluroimetry Infrared Spectroscopy. Flame Photometry. Atomic Absorption, and Inductively Coupled Plasmas. X-ray Methods. Potentiometry. Coulometry. Conductivity. Electrophoresis. Capillary Zone Electrophroesis. Mass Spectroscopy. Nuclear Magnetic Resonance. Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange. High-Performance Liquid Chromatography and Ion Chromatography. Paper and Thin-layer Chromatography. Gas-Liquid Chromatography. Extraction. Centrifugation. Densimetry. Refractometry and Polarimetry. Rheology. Serology, Immunochemistry and Immunoelectrophoresis. Enzymatic Methods: Analytical Microbiology. Thermal Analysis of Foods. General Applications and Chemical Composition. General Remarks. Determination of Moisture. Ash and Minerals. Carbohydrates. Lipids. Nitrogenous Compounds. Objectives Versus Sensory Evaluation of Foods. Index

Highlights

  • binding-icon

    9788181288257

    ISBN:

  • binding-icon

    Pomeranz

    Author:

  • binding-icon

    778

    Pages:

  • binding-icon

    1120 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2008

    Year:

  • edition-icon

    N/A

    Edition:

  • binding-icon

    Paperback

    Binding:

₹1676

₹2095

General Searching The Literature. Sampling. Preparation of Samples. Reporting Results and Reliability of Analyses. Methods and Instrumentation. Theory of Spectroscopy. Visible and Ultraviolet Spectroscopy Measurement of Color. Fluroimetry Infrared Spectroscopy. Flame Photometry. Atomic Absorption, and Inductively Coupled Plasmas. X-ray Methods. Potentiometry. Coulometry. Conductivity. Electrophoresis. Capillary Zone Electrophroesis. Mass Spectroscopy. Nuclear Magnetic Resonance. Radioactivity, Counting Techniques, Radioimmunoassay Column Chromatography, Size Exclusion and Ion Exchange. High-Performance Liquid Chromatography and Ion Chromatography. Paper and Thin-layer Chromatography. Gas-Liquid Chromatography. Extraction. Centrifugation. Densimetry. Refractometry and Polarimetry. Rheology. Serology, Immunochemistry and Immunoelectrophoresis. Enzymatic Methods: Analytical Microbiology. Thermal Analysis of Foods. General Applications and Chemical Composition. General Remarks. Determination of Moisture. Ash and Minerals. Carbohydrates. Lipids. Nitrogenous Compounds. Objectives Versus Sensory Evaluation of Foods. Index

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