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Modern food analysis

By: Hart, F. Leslie.
Contributor(s): Fischer, Harry Johnstone.
Material type: TextTextPublisher: New York Springer-Verlag 1971Description: 519 p. il.ISBN: 0387051260.Subject(s): ALIMENTOS | ANALISIS DE ALIMENTOSDDC classification: 664.07 Summary: 1. Introduction-general methods for proximate and mineral analysis. 2. Alcoholic beverges. 3. Non-alcoholic beverages and concentrates. 4. Cereal foods. 5. Cocoa, coffee, tea and yerba maté. 6. Dairy products (including ice cream, ice milk and sherbets). 7. Dessert mixes (non-dairy and gelatine). 8. Eggs and egg products. 9. Extracts and flavors. 10. Flesh foods. 11. Fruits and fruit products. 12. Nuts and nut products 13. Oils and fats. 14. Preservat ives and artificial sweeteners. 15. Spices and condiments. 16. Sugars and dcondiments. 16.Sugars and sugar products. 17. Vegetables and vegetable products. 18. Colors. 19. Presticidal residues. 20. Vitamins. 21. Standards and specifications. 23. Appendix. (numerical tables).
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1. Introduction-general methods for proximate and mineral analysis. 2. Alcoholic beverges. 3. Non-alcoholic beverages and concentrates. 4. Cereal foods. 5. Cocoa, coffee, tea and yerba maté. 6. Dairy products (including ice cream, ice milk and sherbets). 7. Dessert mixes (non-dairy and gelatine). 8. Eggs and egg products. 9. Extracts and flavors. 10. Flesh foods. 11. Fruits and fruit products. 12. Nuts and nut products 13. Oils and fats. 14. Preservat ives and artificial sweeteners. 15. Spices and condiments. 16. Sugars and dcondiments. 16.Sugars and sugar products. 17. Vegetables and vegetable products. 18. Colors. 19. Presticidal residues. 20. Vitamins. 21. Standards and specifications. 23. Appendix. (numerical tables).

FACULTAD DE INGENIERIA QUIMICA Y AGROINDUSTRIA

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