bokomslag Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
Vetenskap & teknik

Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications

Ion C Baianu Helmut Pressen Thomas F Kumosinski

Inbunden

2239:-

Funktionen begränsas av dina webbläsarinställningar (t.ex. privat läge).

Uppskattad leveranstid 10-16 arbetsdagar

Fri frakt för medlemmar vid köp för minst 249:-

  • 604 sidor
  • 1993
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.
  • Författare: Ion C Baianu, Helmut Pressen, Thomas F Kumosinski
  • Format: Inbunden
  • ISBN: 9780442005825
  • Språk: Engelska
  • Antal sidor: 604
  • Utgivningsdatum: 1993-02-01
  • Förlag: Van Nostrand Reinhold Inc.,U.S.