Handbook of the AOAC. PDF Download
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Author: Association of Official Analytical Chemists
Publisher:
ISBN:
Category :
Languages : en
Pages : 48
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Book Description
Author: Association of Official Analytical Chemists
Publisher:
ISBN:
Category :
Languages : en
Pages : 48
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 31
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Book Description
Author: Association of Official Analytical Chemists
Publisher:
ISBN: 9780935584417
Category :
Languages : en
Pages : 64
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Book Description
Author:
Publisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 2338
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Book Description
Author: William Horwitz
Publisher: Aoac International
ISBN: 9780935584752
Category : Science
Languages : en
Pages :
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Book Description
Author: Association of Official Analytical Chemists
Publisher:
ISBN: 9780935584219
Category :
Languages : en
Pages : 109
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Book Description
Author: United States. Food and Drug Administration. Division of Microbiology
Publisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
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Book Description
Author: AOAC International
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Aoac International
Publisher:
ISBN: 9780001619951
Category : Medical
Languages : en
Pages :
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Book Description
Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 1420046314
Category : Technology & Engineering
Languages : en
Pages : 920
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Book Description
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
