Author: John Maxey PARRISH (and CROSSLAND (John Redgwick))Publisher:
ISBN:
Category :
Languages : en
Pages : 640
Book Description
The Diamond Dictionary. Edited by J. M. Parrish ... and J. R. Crossland ... With Appendices Containing Abbreviations, Etc
Author: John Maxey PARRISH (and CROSSLAND (John Redgwick))Publisher:
ISBN:
Category :
Languages : en
Pages : 640
Book Description
The Diamond Dictionary
Author: J. M. ParrishGeneral Catalogue of Printed Books
Author: British Museum. Department of Printed BooksPublisher:
ISBN:
Category : English imprints
Languages : en
Pages : 472
Book Description
General catalogue of printed books
Author: British museum. Dept. of printed booksPublisher:
ISBN:
Category :
Languages : en
Pages : 472
Book Description
The Diamond Dictionary
Author: Lawrence L. CopelandPublisher:
ISBN:
Category :
Languages : en
Pages : 315
Book Description
General Catalogue of Printed Books to 1955
Author: British Museum. Dept. of Printed BooksPublisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1230
Book Description
The Diamond Dictionary
Author: Gemological Institute of AmericaPublisher:
ISBN:
Category : Nature
Languages : en
Pages : 366
Book Description
The New Improved Standard Dictionary
Author: John R. CrosslandHandbook of Ecotoxicology
Author: David J. HoffmanPublisher: CRC Press
ISBN: 142003250X
Category : Science
Languages : en
Pages : 1316
Book Description
Completely revised and updated with 18 new chapters, this second edition includes contributions from over 75 international experts. Also, a Technical Review Board reviewed all manuscripts for accuracy and currency. Focusing on toxic substance and how they affect the ecosystems worldwide, the book presents methods for quantifying and measuring ecotoxicological effects in the field and in the lab, as well as methods for estimating, predicting, and modeling in ecotoxicology studies. This is the definitive reference for students, researchers, consultants, and other professionals in the environmental sciences, toxicology, chemistry, biology, and ecology - in academia, industry, and government.
Food Texture and Viscosity: Concept and Measurement
Author: Malcolm C. BournePublisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.