Vetenskap & teknik
Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
Ion C Baianu • Helmut Pressen • Thomas F Kumosinski
Inbunden
2229:-
Uppskattad leveranstid 7-12 arbetsdagar
Fri frakt för medlemmar vid köp för minst 249:-
Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC). This book should be of interest to food scientists and food chemists.
- Format: Inbunden
- ISBN: 9780442005825
- Språk: Engelska
- Antal sidor: 604
- Utgivningsdatum: 1993-02-01
- Förlag: Van Nostrand Reinhold Inc.,U.S.