Mon compte Ma liste - 0
	Catalogue   Ressources numériques   Nouveautés   Liens utiles   Mon compte

Recherche rapide Recherche avancée Recherche alphabétique Historique Information

Recherche  AuteurTitreSujetTitre de revueCollectionCotes BUCotes ENSEACotes IUFM       Modifier la recherche     > CERGY

Elargir la recherche       Sur le même sujet :     Chemistry     Food -- Biotechnology     Analyse spectrale     Chemical engineering     Food-Biotechnology     Parcourir le catalogue     par auteur:      Nielsen , S. Suzanne       Rechercher sur Internet     Localiser dans une autre bibliothèque (SUDOC) (PPN ou ISBN ou ISSN)     Aperçu dans Google Books     Affichage MARC

Auteur :  Nielsen , S. Suzanne Titre :  Food Analysis Laboratory Manual , by S. Suzanne Nielsen. Edition :  3rd ed. 2017. Editeur :  Cham : Springer International Publishing , 2017 Collection :  Food Science Text Series , 2214-7799 ISBN:  978-3-319-44127-6 Notes :  L'accès complet à la ressource est réservé aux usagers des établissements qui en ont fait l'acquisition This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, 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. Nécessite un lecteur de fichier PDF Contient :  Laboratory Standard Operating Procedures ; Preparation of Reagents and Buffers ; Dilution and Concentration Calculations ; Use of Statistics in Food Analysis ; Nutritional Labeling Using a Computer Program ; Accuracy and Precision Assessment ; High Performance Liquid Chromatography ; Gas Chromatography ; Mass Spectometry with High Performance Liquid Chromatography ; Moisture Content Determination ; Ash Content Determination ; Fat Content Determination ; Protein Nitrogen Determination ; Total Carbohydrate by Phenol-Sulfuric Acid Method ; Vitamin C Determination by Indophenol Method ; Water Hardness Testing by Complexometric Determination of Calcium ; Phosphorus Determination by Murphy-Riley Method ; Iron Determination by Ferrozine Method ; Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips ; Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy ; Standard Solutions and Titratable Acidity ; Fat Characterization ; Proteins: Extraction, Quantitation, and Electrophoresis ; Glucose Determination by Enzyme Analysis ; Gliadin Detection by Immunoassay ; Viscosity Measurements of Fluid Food Products ; CIE Color Specifications Calculated from Reflectance or Transmittance Spectra ; Extraneous Matter Examination ; Answers to Practice Problems. Sujet :  Chemistry Food -- Biotechnology Analyse spectrale Chemical engineering Food-Biotechnology   Exemplaires Pas de données exemplaires

Pour toute question, contactez la bibliothèque

Horizon Information Portal 3.25_france_v1m© 2001-2019 SirsiDynix Tous droits réservés.