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Author: Great Britain. Her Majesty's Stationery Office
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 624
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Book Description
Author: Great Britain. Her Majesty's Stationery Office
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 624
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 162
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1510
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1070
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Book Description
Author: U.S. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1082
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Book Description
Author: Great Britain. Dept. of Scientific and Industrial Research. Radio Research Board
Publisher:
ISBN:
Category : Radio
Languages : en
Pages : 412
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Book Description
Author: Great Britain. Army. Royal Army Medical Corps
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 934
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Author: Royal Society of Health (Great Britain)
Publisher:
ISBN:
Category : Public health
Languages : en
Pages : 894
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Book Description
Author:
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 412
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Book Description
Author: E Kress-Rogers
Publisher: Elsevier
ISBN: 1855736489
Category : Technology & Engineering
Languages : en
Pages : 867
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Book Description
The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes. - Comprehensively revised and expanded edition of a standard work in its field - Authoritative and practical guide to the range of instrumentation and sensors available - Written by a distinguished international panel of experts
