| Record ID | ia:foodanalysistheo3rdepome |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/foodanalysistheo3rdepome/foodanalysistheo3rdepome_marc.xml |
| Download MARC binary | https://www.archive.org/download/foodanalysistheo3rdepome/foodanalysistheo3rdepome_meta.mrc |
LEADER: 04191cam 2200709 a 4500
001 ocm30399562
003 OCoLC
005 20200811174438.0
008 940422s1994 nyua b 001 0 eng
010 $a 94012419
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072 0 $aQ500
080 $a664:543 N4
082 00 $a664/.07$220
084 $aJG 05$2blsrissc
084 $aVN 8400$2rvk
100 1 $aPomeranz, Y.$q(Yeshajahu),$d1922-
245 10 $aFood analysis :$btheory and practice /$cYeshajahu Pomeranz, Clifton E. Meloan.
250 $a3rd ed.
260 $aNew York :$bChapman & Hall,$c1994.
300 $axiv, 778 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 00 $gPreface --$gPart I.$tGeneral --$gChapter 1.$tSearching the literature --$gChapter 2.$tSampling --$gChapter 3.$tPreparation of samples --$gChapter 4.$tReporting results and reliability of analyses --$gPart II.$tMethods and instrumentation --$gChapter 5.$tTheory of spectroscopy --$gChapter 6.$tVisible and ultraviolet spectroscopy --$gChapter 7.$tMeasurement of color --$gChapter 8.$tFluorimetry --$gChapter 9.$tInfrared spectroscopy --$gChapter 10.$tFlame photometry, atomic absorption, and inductively coupled plasmas --$gChapter 11.$tX-ray methods --$gChapter 12.$tPotentiometry --$gChapter 13.$tCoulometry --$gChapter 14.$tConductivity --$gChapter 15.$tElectrophoresis --$gChapter 16.$tCapillary zone electrophoresis --$gChapter 17.$tMass spectroscopy --$gChapter 18.$tNuclear magnetic resonance --$gChapter 19.$tRadioactivity, counting techniques, and radioimmunoassay --$gChapter 20.$tColumn chromatography, size exclusion, and ion exchange --$gChapter 21.$tHigh-performance liquid chromatography and ion chromatography --$gChapter 22.$tPaper and thin-layer chromatography --$gChapter 23.$tGas-liquid chromatography --$gChapter 24.$tExtraction --$gChapter 25.$tCentrifugation --$gChapter 26.$tDensimetry --$gChapter 27.$tRefractometry and polarimetry --$gChapter 28.$tRheology --$gChapter 29.$tSerology, immunochemistry, and immunoelectrophoresis --$gChapter 30.$tEnzymatic methods --$gChapter 31.$tAnalytical microbiology --$gChapter 32.$tThermal analysis of foods --$gPart III.$tGeneral applications and chemical composition --$gChapter 33.$tGeneral remarks --$gChapter 34.$tDetermination of moisture --$gChapter 35.$tAsh and minerals --$gChapter 36.$tCarbohydrates --$gChapter 37.$tLipids --$gChapter 38.$tNitrogenous compounds --$gChapter 39.$tObjective versus sensory evaluation of foods --$gIndex.
650 0 $aFood$xAnalysis.
650 7 $aFood$xAnalysis.$2fast$0(OCoLC)fst00930460
650 7 $aLebensmittelanalyse$2gnd
650 7 $aAliments$xAnalyse.$2ram
650 7 $aAliments$xComposition.$2ram
653 0 $aFood$aChemical analysis
700 1 $aMeloan, Clifton E.
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948 $hHELD BY P4A - 254 OTHER HOLDINGS