Analytical techniques for foods and agricultural products
著者
書誌事項
Analytical techniques for foods and agricultural products
（Analysis and control methods for foods and agricultural products）
VCH, c1996
- 統一タイトル
-
Principes des techniques d'analyse
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This text covers aspects of analytical techniques for food and agricultural products. Physical, chemical, engineering, biochemical, toxicological and sensory analysis techniques are covered. In addition to physical methods, the book covers biochemical techniques such as enzymatic analysis, immunochemistry and microbiological methods. Sensory analysis techniques and methods for nutritional and toxicological analysis are also included.
目次
- Part 1 Physical techniques: spectrophotometric techniques
- other optical and spectroscopic techniques
- image analysis techniques
- chromatography
- electrophoresis
- thermal analysis
- electrochemical techniques
- rheological techniques
- methods of partical size analysis
- complex and expensive instrumental techniques. Part 2 Biochemical techniques: enzymatic analysis
- immunochemical analysis techniques
- microbiological chemical analysis techniques. Part 3 Sensory evaluation. Part 4 Nutritional and toxicological analysis techniques: nutritional analysis techniques
- principles of food toxic analysis
- techniques of mutagenicity analysis.
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