Author: Publisher:
ISBN:
Category : Grain
Languages : en
Pages : 3
Book Description
Cereals and Cereal Products - Determination of Moisture Content (routine Method)
Author: Atomic Absorption Spectrometry
Author: J.E. CantlePublisher: Elsevier
ISBN: 008087553X
Category : Science
Languages : en
Pages : 465
Book Description
The topic is treated here in a very practical manner. The bulk of the book is concerned with real-life analyses for practising instrumentalists and differs from the literature supplied by manufacturers of atomic absorption instruments in that the methods described can be interpreted using all sorts of hardware, and in that far more chemistry and sample preparation are included.
NBS Special Publication
Author: Publisher:
ISBN:
Category : Weights and measures
Languages : en
Pages : 896
Book Description
An International Reference Method for Measuring Moisture Content of Corn
Author: Lowell D. HillPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 30
Book Description
Cereals and Cereal Products. Determination of Moisture Content. Reference Method
Author: British Standards Institute StaffPublisher:
ISBN: 9780580584961
Category :
Languages : en
Pages : 24
Book Description
Cereals, Cereal products, Cereal food products, Food crops, Agricultural products, Food testing, Water content determination, Moisture measurement, Test equipment, Test specimens, Particle size distribution, Specimen preparation, Drying, Reproducibility, Precision
U.S. Metric Study Report
Author: United States. National Bureau of StandardsPublisher:
ISBN:
Category : Metric system
Languages : en
Pages : 264
Book Description
Catalogue
Author: International Organization for StandardizationPublisher:
ISBN:
Category : Standardization
Languages : en
Pages : 988
Book Description
Journal of the Association of Official Analytical Chemists
Author: Association of Official Analytical ChemistsPublisher:
ISBN:
Category : Agricultural chemistry
Languages : en
Pages : 640
Book Description
Crop Post-Harvest: Science and Technology, Volume 1
Author: Peter GolobPublisher: John Wiley & Sons
ISBN: 140517210X
Category : Technology & Engineering
Languages : en
Pages : 568
Book Description
World-wide losses of crops, post-harvest, through microbial action,pests, diseases and other types of spoilage amount to millions oftons every year. This essential handbook is the first in athree-volume series which covers all factors affecting post-harvestquality of all major fruits, vegetables, cereals and other crops.Compiled by members of the world-renowned Natural ResourcesInstitute at the University of Greenwich, Chatham, UK, thecomprehensive contents of this landmark publication encourageinteractions between each sector of the agricultural community inorder to improve food security, food safety and food quality intoday’s global atmosphere. Through the carefully compiled and edited chapters,internationally respected authors discuss ways to improve harvestyield and quality, drawing on their many years’ practicalexperience and the latest research findings, applications andmethodologies. Subjects covered include: an introduction to thesystems used in post-harvest agricultural processes, physical andbiological factors affecting post-harvest commodities, storageissues, pest management, food processing and preservation, foodsystems, the latest research and assimilation of this work, andcurrent trade and international agreements. An invaluable glossaryshowing important pests, pathogens and plants is alsoincluded. Crop Post-Harvest: Science and Technology Volume 1: Principlesand Practice is a must-have reference book which offers the readeran overview of the globalisation of post-harvest science,technology, economics, and the development of the storage andhandling of perishable and durable products. Volumes 2 and 3 willgo on to explore durables and perishables individually in moredetail, with many case studies taken from around the globe. This 3-volume work is the standard handbook and reference forall professionals involved in the harvesting, shipping, storage andprocessing of crops, including agricultural and plant scientists,food scientists and technologists, microbiologists, plantpathologists, entomologists and all post harvest, shipping andstorage consultants. Libraries in all universities and researchestablishments where these subjects are studied and taught shouldhave multiple copies on their shelves
Technology of Breadmaking
Author: Stanley P. CauvainPublisher: Springer Science & Business Media
ISBN: 0387385657
Category : Technology & Engineering
Languages : en
Pages : 410
Book Description
This practical guide illuminates all aspects of breadmaking. It provides a thorough understanding of the many new developments shaping the industry and offers detailed technical coverage of the complex processes that make bread and fermented products. It examines the nature of bread products, the role of the ingredients in determining their quality, processing methods and their control, and equipment functions. In addition, the book explores the contributions of individual components and processing stages to final bread quality. It also reviews the current state of technical knowledge on breadmaking.