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    Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications

Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications

Ion C. Baianu, Helmut Pressen, Thomas F. Kumosinski
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      Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC). This book should be of interest to food scientists and food chemists.
      Format: CONTRIBUTORS: Ion C. Baianu, Helmut Pressen, Thomas F. Kumosinski EAN: 9780442005825 COUNTRY: United States PAGES: WEIGHT: 2300 g HEIGHT: 234 cm
      PUBLISHED BY: Van Nostrand Reinhold Inc.,U.S. DATE PUBLISHED: 1993-02-28 CITY: GENRE: SCIENCE / Chemistry / Physical & Theoretical, TECHNOLOGY & ENGINEERING / Food Science / General WIDTH: 156 cm SPINE:

      Book Themes:

      Physical chemistry, Food and beverage technology

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      Volume 2 of this two-volume set offers food scientists and food chemists unique coverage of techniques/applications and methodologies widely used to study biopolymers in general, and food biopolymers in particular. A synthesis of information previously found only in numerous texts and research articles, this volume offers detailed, coverage of both scattering (light, x-ray, neutron) and spectroscopic techniques (NMR, ESR, FT-IR vibrations), circular dichoism, along with numerous applications. Genetic engineering and novel biothechnology methods are presented together with quantitative composition analyses of foods by supercritical fluid chromatography (SFC). This book should be of interest to food scientists and food chemists.
      Format: CONTRIBUTORS: Ion C. Baianu, Helmut Pressen, Thomas F. Kumosinski EAN: 9780442005825 COUNTRY: United States PAGES: WEIGHT: 2300 g HEIGHT: 234 cm
      PUBLISHED BY: Van Nostrand Reinhold Inc.,U.S. DATE PUBLISHED: 1993-02-28 CITY: GENRE: SCIENCE / Chemistry / Physical & Theoretical, TECHNOLOGY & ENGINEERING / Food Science / General WIDTH: 156 cm SPINE:

      Book Themes:

      Physical chemistry, Food and beverage technology

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      Be the first to write a review
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