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Author:
Publisher:
ISBN:
Category : Irrigation
Languages : en
Pages : 496
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Book Description
Author:
Publisher:
ISBN:
Category : Irrigation
Languages : en
Pages : 496
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Book Description
Author: A. M. Pearson
Publisher: Springer
ISBN: 146152167X
Category : Technology & Engineering
Languages : en
Pages : 521
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Book Description
The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
Author: J. David Cooper
Publisher: John Wiley & Sons
ISBN: 1119106028
Category : Science
Languages : en
Pages : 368
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Book Description
This book is written for all those involved in measurement of soil water phenomena, whether they be environmental scientists, field technicians, agronomists, meteorologists, hydrogeologists, foresters, physical geographers, civil or water engineers or students in these subjects. It contains a comprehensive description of all the major methods used for measurement of soil water content and potential, solute concentration, transport and balance of water and solutes, including recharge to groundwater aquifers. The emphasis is firmly on techniques which can be applied in the field or on samples obtained from the field. The theory and practice of the workings of the main instruments and methods available is described, along with practical tips on surmounting some of the main difficulties and explanations of many commonly encountered jargon words.
Author: Pieter R. Wiederhold
Publisher: CRC Press
ISBN: 9780824793197
Category : Science
Languages : en
Pages : 392
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Book Description
Offering all aspects of humidity measurement and instrumentation, this work includes rudiments and theory, common applications, advantages and limitations of frequently-used sensors and techniques, and guidelines for installation, maintenance and calibration. The disk is intended for easy conversions of humidity parameters and units.
Author: Gershon Kulin
Publisher:
ISBN:
Category : Flow meters
Languages : en
Pages : 104
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Book Description
Author: Mohammad U.H. Joardder
Publisher: Springer
ISBN: 3319998889
Category : Technology & Engineering
Languages : en
Pages : 151
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Book Description
This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consumption and cost. Also included is a thorough discussion on the emerging and appropriate measuring techniques of bound water in food materials. The challenges involved with bound water measurement and strategies for bound water removal during processing are covered in order to establish the appropriate conditions for food preservation. This work presents researchers with a clear, up-to-date concept of bound water and its significance in food processing and preservation. Despite the importance of bound water in food processing, there are limited resources for researchers seeking an in-depth understanding of bound water in food materials. This is the first reference work dedicated to discussing the details of bound water in food materials and its significance in food processes and preservation, from its special characteristics to its energy consumption to its measurement and techniques. State of Bound Water: Measurement and significance in food processing is a singular work in the field of food preservation and processing arena.
Author: A. J. Clemmens
Publisher: Water Resources Publications
ISBN: 9781887201544
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
Author:
Publisher:
ISBN:
Category : Hydraulic measurements
Languages : en
Pages : 490
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Book Description
Author: Saul Edward Rantz
Publisher:
ISBN:
Category : Stream measurements
Languages : en
Pages : 326
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Book Description
Author: P.V. Tarrant
Publisher: Springer Science & Business Media
ISBN: 9780898388541
Category : Medical
Languages : en
Pages : 526
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Book Description
'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987
