Author: Jacques O. BossetPublisher:
ISBN:
Category :
Languages : fr
Pages :
Book Description
Le dosage des protéines totales et du lactose du lait: revue des méthodes actuelles et contribution à l'étude et au développement de nouvelles méthodes d'analyse automatique
Author: Jacques O. BossetLe Dosage des protéines totales et du lactose du lait
Author: Jacques O. BossetˆLe‰ Dosage des protéines totales et du lactose du lait: revue des méthodes actuelles et contribution à l'étude et au développement de nouvelles méthodes d'analyse
Author: Jaques Olivier BossetAdvanced Dairy Chemistry: Proteins
Author: P.F. FoxPublisher: Springer
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 806
Book Description
Le Lait
Author: Handbook of Food Analysis: Physical characterization and nutrient analysis
Author: Leo M. L. NolletPublisher: CRC Press
ISBN: 9780824750367
Category : Technology & Engineering
Languages : en
Pages : 912
Book Description
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
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