Food Analysis
Theory and Practice
(Sprache: Englisch)
"Water-Rock Interaction presents new research on the chemical interaction of aqueous fluids with the rock matrix containing them. The contributions come from a wide variety of geologic settings and include groundwater-aquifer reactions, hydrothermal fluids...
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Klappentext zu „Food Analysis “
"Water-Rock Interaction presents new research on the chemical interaction of aqueous fluids with the rock matrix containing them. The contributions come from a wide variety of geologic settings and include groundwater-aquifer reactions, hydrothermal fluids in volcanic and ore deposit environments and water-rock interaction in geothermal areas. The focus is on upper crustal and near surface environments. The presented research comprises field studies as well as experimental work. The book adds new data and understanding to the multifaceted general process of chemical interaction of water and rock.Audience: The book will appeal to hydrologists and hydrogeologists interested in chemical aspects of water, but solid earth geophysicists, geochemists and petrologists with an interest in fluids in the crust will also find new stimulating ideas in this volume. "
Inhaltsverzeichnis zu „Food Analysis “
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
Bibliographische Angaben
- Autoren: Yeshajahu Pomeranz , Clifton E. Meloan
- 2002, 3rd ed., 778 Seiten, Maße: 16 x 24,1 cm, Gebunden, Englisch
- Verlag: Springer
- ISBN-10: 0834218267
- ISBN-13: 9780834218260
- Erscheinungsdatum: 28.02.2002
Sprache:
Englisch
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