Author: Ralph S. Becker
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Author: Ralph Sherman Becker
Publisher:
ISBN:
Category : Fluorescence
Languages : en
Pages : 283

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Author: David M. Hercules
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 280

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Author: Robert J. Hurtubise
Publisher:
ISBN:
Category : Phosphorimetry
Languages : en
Pages : 392

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Author: Bernard Valeur
Publisher: John Wiley & Sons
ISBN: 3527328467
Category : Science
Languages : en
Pages : 595

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Book Description
This second edition of the well-established bestseller is completely updated and revised with approximately 30 % additional material, including two new chapters on applications, which has seen the most significant developments. The comprehensive overview written at an introductory level covers fundamental aspects, principles of instrumentation and practical applications, while providing many valuable tips. For photochemists and photophysicists, physical chemists, molecular physicists, biophysicists, biochemists and biologists, lecturers and students of chemistry, physics, and biology.

Author: George G. Guilbault
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 744

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Author: Gruenwedel
Publisher: Routledge
ISBN: 135144770X
Category : Technology & Engineering
Languages : en
Pages : 490

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With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis.Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques,ranging from the measurement of physical parameters, such as temperature, solubility,and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid,quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again.Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists,and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies.

Author: United States. Food and Drug Administration
Publisher:
ISBN:
Category : Drugs
Languages : en
Pages : 680

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Book Description
Each no. represents the results of the FDA research programs for half of the fiscal year.

Author: United States. Environmental Protection Agency. Library Systems Branch
Publisher:
ISBN:
Category : Environmental protection
Languages : en
Pages : 702

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Author:
Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 276

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