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Author: Henry Leffmann
Publisher:
ISBN:
Category :
Languages : en
Pages : 418
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Author: Henry Leffmann
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 428
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Author: Henry Leffmann
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 424
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Author: Henry Leffmann
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: HardPress
Publisher: Hardpress Publishing
ISBN: 9781314377606
Category :
Languages : en
Pages : 430
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Maynard Joslyn
Publisher: Elsevier
ISBN: 0323146813
Category : Technology & Engineering
Languages : en
Pages : 537
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Book Description
Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.
Author: Henry Leffmann
Publisher: Forgotten Books
ISBN: 9780266231196
Category : Science
Languages : en
Pages : 406
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Excerpt from Select Methods in Food Analysis The rapid sale of the first edition of this work, and the favor able opinions expressed in reviews and correspondence, have encouraged the authors to prepare a second edition, which it is hoped will be worthy of the position attained by the first. The preparation of the second edition has been considerably de layed, and in the interval much progress has been made in the field. American work is rapidly becoming the leader in food analysis. The excellent equipment of the laboratories of the Department of Agriculture at Washington, supplemented by more than two-score of State experiment stations, and by hun dreds of investigators, connected with Boards of Health and Food Commissioners, enables every problem to be submitted to prompt and searching inquiry. We have endeavored to utilize this material fully. It is to be regretted that the publication of these investigations is still unsatisfactory, important results often appearing in bulletins of local circulation and limited editions. It is to be hoped that some system of international publication, easy of access, will be instituted. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry LEFFMANN (and BEAM (William))
Publisher:
ISBN:
Category :
Languages : en
Pages : 383
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Author: Henry Leffmann
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 383
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Author: Henry Leffman
Publisher: Wentworth Press
ISBN: 9781371354039
Category : History
Languages : en
Pages : 414
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Henry Leffmann
Publisher:
ISBN:
Category :
Languages : en
Pages : 383
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Book Description
