Considérations générales sur l'analyse organique et sur ses applications PDF Download
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Author: Michel Eugène Chevreul
Publisher:
ISBN:
Category :
Languages : fr
Pages :
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Author: Michel Eugène Chevreul
Publisher:
ISBN:
Category :
Languages : fr
Pages :
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Author: Michel Eugène Chevreul
Publisher:
ISBN:
Category : Analytical chemistry
Languages : fr
Pages : 294
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Author: E. Chevreul
Publisher:
ISBN: 9780371867204
Category :
Languages : fr
Pages : 304
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Book Description
This is a reproduction of the original artefact. Generally these books are created from careful scans of the original. This allows us to preserve the book accurately and present it in the way the author intended. Since the original versions are generally quite old, there may occasionally be certain imperfections within these reproductions. We're happy to make these classics available again for future generations to enjoy!
Author: Arthur Augustus Tilley
Publisher: CUP Archive
ISBN:
Category : History
Languages : en
Pages : 902
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Author: Fr Gerber
Publisher:
ISBN:
Category : Anatomy
Languages : en
Pages : 542
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Author: Friedrich Gerber
Publisher:
ISBN:
Category : Anatomy
Languages : en
Pages : 542
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Author: London Institution. Library
Publisher:
ISBN:
Category : Classified catalogs
Languages : en
Pages : 642
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Author: Leopold Gmelin
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 538
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Author: Great Britain. Patent Office. Library
Publisher:
ISBN:
Category : Alchemy
Languages : en
Pages : 230
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Book Description
Author: Srinivasan Damodaran
Publisher: CRC Press
ISBN: 1420020528
Category : Technology & Engineering
Languages : en
Pages : 1158
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Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
