MARC Record from marc_columbia

LEADER: 05830cam a2200757Ia 4500
001 15074767
005 20220627125444.0
006 m o d
007 cr mnu||||||||
008 090210s2009 flua obf 001 0 eng d
035 $a(OCoLC)ocn302358576
035 $a(NNC)15074767
040 $aIWA$beng$epn$cIWA$dCDX$dSINTU$dEEM$dE7B$dOCLCQ$dIDEBK$dOCLCQ$dN$T$dYDXCP$dORE$dTULIB$dEBLCP$dOCLCQ$dTPH$dOCLCF$dUIU$dOCLCQ$dOCLCO$dDEBSZ$dOCL$dCRCPR$dOCLCQ$dOCLCO$dOCLCA$dNLE$dOCLCO$dAU@$dOCLCO$dUKMGB$dOCLCO$dMERER$dCOO$dWYU$dOCLCO$dOCLCQ$dOCLCA$dYDX$dOCLCQ$dUKAHL$dVT2$dNZHMA$dESU$dOCLCO$dOCLCQ$dOCLCA$dOCLCQ$dOCLCA$dSFB$dOCLCO
015 $aGBB7B0468$2bnb
016 7 $a018393362$2Uk
019 $a259698780$a297818979$a298770621$a309356526$a646767658$a779912294$a815689280$a892787690$a1066017927$a1077297162$a1260360796
020 $a1420045679$q(electronic bk.)
020 $a9781420045673$q(electronic bk.)
020 $a1281774251
020 $a9781281774255
020 $z9781420045666$q(alk. paper)
020 $z1420045660$q(alk. paper)
020 $a9780429147340$q(electronic bk.)
020 $a0429147341$q(electronic bk.)
035 $a(OCoLC)302358576$z(OCoLC)259698780$z(OCoLC)297818979$z(OCoLC)298770621$z(OCoLC)309356526$z(OCoLC)646767658$z(OCoLC)779912294$z(OCoLC)815689280$z(OCoLC)892787690$z(OCoLC)1066017927$z(OCoLC)1077297162$z(OCoLC)1260360796
037 $aTANDF_188750$bIngram Content Group
050 4 $aTX541$b.H365 2009eb
070 0 $aTX541$b.H365 2009
072 7 $aTEC$x012000$2bisacsh
072 7 $aTDCT$2bicssc
080 $a664:543(02) P9
080 $a664$bH361
082 04 $a664.07 22$222
084 $aCHE 505f$2stub
084 $aCHE 820f$2stub
084 $aLEB 070f$2stub
049 $aZCUA
245 00 $aHandbook of food analysis instruments /$cedited by Semih Ötleş.
260 $aBoca Raton, FL :$bCRC Press,$c©2009.
300 $a1 online resource (xv, 525 pages) :$billustrations (some color)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
504 $aIncludes bibliographical references and index.
588 0 $aPrint version record.
520 $aBecause the presence and interactions of various compounds in foods during storage and processing impact all aspects of quality, the analysis of foods is a critical endeavor; moreover, the application of proper methods is crucial. During the past century, analytical methods evolved considerably to include the use of increasingly sophisticated instruments. "Handbook of Food Analysis Instruments" focuses on the origin, concept, and use of these instruments. Each chapter presents a specific type of instrument, nuclear magnetic resonance spectroscopy, microwave-assisted process, and more. The operating principles, definitions, theory, and applications to food analysis are examined for every instrument covered in the text.
505 0 $aData Analysis Techniques, M.H. Tunick ; Microextraction Methods in Food Analysis, K. Ridgway, S.P.D. Lalljie, and R.M. Smith ; Supercritical Fluid Extraction in Food Analysis, R. Askin, M. Goto, and M. Sasaki ; Microwave-Assisted Processes in Food Analysis, J.M.R. Bélanger and J.R.J. Paré ; Ultrasound-Assisted Extraction in Food Analysis, F. Chemat, V. Tomao, and M. Virot ; Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages, P. Varelis ; Gas Chromatography in Food Analysis, J. Hajslova and T. Cajka ; Preparative Layer Chromatography in Food Analysis, J. Sherma ; Ion Chromatography in Food Analysis, W.R. LaCourse ; Mass Spectrometry and Hyphenated Instruments in Food Analysis, T. Cajka, J. Hajslova, and K. Mastovska ; Instruments to Analyze Food Colors, C. Socaciu and H.A.
505 0 $aDiehl ; High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition, I.C. Baianu and T. You ; Nuclear Magnetic Resonance Spectroscopy in Food Analysis, F. Capozzi and M.A. Cremonini ; Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis, J.R. Dean and R. Ma ; Autofluorescence Spectroscopy in Food Analysis, C. Møller Andersen, J. Petter Wold, and S. Balling Engelsen ; Electronic Nose Technology in Food Analysis, F. Korel and M.Ö. Balaban ; Electroanalytical Techniques and Instrumentation in Food Analysis, R. Gulaboski and C.M. Pereira ; Capillary Electrophoresis in Food Analysis, C. García-Ruiz and M.L. Marina ; Gel Electrophoresis in Food Analysis, R. Westermeier and B. Scheibe ; Multiplexed Immunoassays in Food Analysis, C.-S. Chen, A.J. Baeumner, and R.A.
505 0 $aDurst ; Rheological Instruments in Food Analysis, N. Sozer and J.L. Kokini ; Scanning Electron and Transmission Electron Microscopies in Food Analysis, J.M. Aguilera and P. Bouchon ; Index
650 0 $aFood$xAnalysis$xEquipment and supplies$vHandbooks, manuals, etc.
650 12 $aFood Analysis$xinstrumentation$vHandbooks.
650 12 $aFood Analysis$xinstrumentation
650 7 $aTECHNOLOGY & ENGINEERING$xFood Science.$2bisacsh
650 7 $aFood$xAnalysis$xEquipment and supplies.$2fast$0(OCoLC)fst00930463
655 0 $aElectronic book.
655 2 $aHandbook
655 4 $aElectronic books.
655 7 $ahandbooks.$2aat
655 7 $amanuals (instructional materials)$2aat
655 7 $aHandbooks and manuals.$2fast$0(OCoLC)fst01423877
655 7 $aHandbooks and manuals.$2lcgft
655 7 $aGuides et manuels.$2rvmgf
700 1 $aÖtleş, Semih.
776 08 $iPrint version:$tHandbook of food analysis instruments.$dBoca Raton, FL : CRC Press, ©2009$w(DLC) 2008013711
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15074767$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS