(1971) The Chemical Analysis of Food, Chemical Publishing, New York, NY.Pearson, D. 1971. The Chemical Analysis of Food. 6th ed., J & A Churchill, London.PEARSON, D. The chemical analysis of foods. 6.ed. New York, Chemical Publ., 1971. 604p....
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two par...
CHEMICAL ANALYSIS OF FOOD 1994. Protein analysis. In: S.S. Nielsen, editor, Chemical analysis of foods. Jones and Bartlett, Boston, MA. p. 207-219.Pearson D (1976). Chemical Analysis of Foods.7th edition, Churchill Livingston, Edinburgh, United Kingdom... Picó,Yolanda 被引量: 28发表...
Preparation and chemical analysis of food pastes based on eggs, quinoa meal and wheat flour. 来自 Semantic Scholar 喜欢 0 阅读量: 40 作者: B Marchetti 摘要: Food pastes with quinoa meal 30, 40 or 50 per cent. contained, on the average, in g. per cent., moisture 9.86, fat 4.3, ...
5.1 Food Analysis Food is a complex mixture of water, proteins, lipids, and carbohydrates, which make various intra- and intermolecular interactions in the texture. The chemical composition of foods is usually made from a variety of different chemical components. In addition, food is always prone...
- 《Food Hydrocolloids》 被引量: 32发表: 2015年 Chemical characterisation and analysis of the cell wall polysaccharides of duckweed (Lemna minor) W. chemical characterisation and analysis of the cell wall polysacacharides of duckweed (Lemna minor). Carboydrate Polymers, v. 111, p.410-418, ...
- 《Journal of Food Science》 被引量: 94发表: 1999年 Chemical analysis and significance of heterocyclic aromatic amines Levels of known heterocyclic amines vary from undetectable in many meats sold in fast food restaurants, to over 10ng/g for meats prepared in restaurants th... JS Felton,P ...
Black tea: chemical analysis and stability Li S, Lo CY, Pan MH, Lai CS, Ho CT (2013) Black tea: chemical analysis and stability. Food Funct 4: 10-18.Li, S; Lo, CY; Pan, MH; Lai... Shiming,Chih-Yu,Min-Hsiung,... 被引量: 0发表: 0年 A comprehensive study of anthocyanin-con...
Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, ...