Dòng Nội dung
1
Microbiology handbook :meat products /Rhea Fernandes
Leatherhead :Leatherhead Pub. ;2009
xiv, 297 p. ;24 cm
Ký hiệu phân loại (DDC): 664.9
Số bản sách: (4) Tài liệu số: (0)
2
Cereals processing technology /Gavin Owens
Boca Raton ; Boston ; New York :CRC,2001
ix, 238 p. :ill. ;24 cm
Ký hiệu phân loại (DDC): 664.7
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3
Chocolate science and technology /Emmanuel Ohene Afoakwa
Chichester, U.K. ;Wiley-Blackwell,2010
xiv, 275 p., [16] p. of plates :ill. (some col.) ;26 cm
Ký hiệu phân loại (DDC): 664.5
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4
Food analysis laboratory manual /edited by S. Suzanne Nielsen
New York ;Springer,2010
ix, 177 p. ;28 cm
Ký hiệu phân loại (DDC): 664.07
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5
Food analysis laboratory manual /S. Suzanne Nielsen
Switzerland : Springer, 2017
xi, 249 pages. : illustrations (some color) ; 28 cm.
Ký hiệu phân loại (DDC): 664.07
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
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