Laborpraxis 2
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Laborpraxis Band 2 Messmethoden
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Author : ALLEMANN
language : de
Publisher: Springer-Verlag
Release Date : 2019-06-12
Laborpraxis Band 2 Messmethoden written by ALLEMANN and has been published by Springer-Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-12 with Science categories.
Laborpraxis 2
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Author : Birkhauser Boston Inc
language : en
Publisher: Birkhauser
Release Date : 1980-01-01
Laborpraxis 2 written by Birkhauser Boston Inc and has been published by Birkhauser this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-01-01 with categories.
Laborpraxis 2 Aufl 2 Messmethoden
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Author : Birkhauser Boston Inc
language : en
Publisher: Birkhauser
Release Date : 1980-01-01
Laborpraxis 2 Aufl 2 Messmethoden written by Birkhauser Boston Inc and has been published by Birkhauser this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-01-01 with categories.
Laborpraxis 2
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Author : Birkhauser Boston Inc
language : en
Publisher: Birkhauser
Release Date : 1980-01-01
Laborpraxis 2 written by Birkhauser Boston Inc and has been published by Birkhauser this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-01-01 with categories.
Characterization Ii
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Author : Hellmut G. Karge
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-11-22
Characterization Ii written by Hellmut G. Karge and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-11-22 with Science categories.
Molecular Sieves - Science and Technology covers, in a comprehensive manner, the science and technology of zeolites and all related microporous and mesoporous materials. Authored by renowned experts, the contributions to this handbook-like series are grouped together topically in such a way that each volume deals with a specific sub-field. Volume 5 complements Volume 4 (Characterization I) in that it is devoted to the characterization of molecular sieves by a variety of non-spectroscopic techniques (Characterization II). Thus, Volume 5 comprises Chemical Analysis, Thermal Analysis, Pore-Size Characterization by Molecular Probes, Characterization by 129Xe NMR, Coke Characterization, Synthesis and Characterization of Isomorphously Substituted Molecular Sieves.
Laborpraxis 2
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Author : Birkhauser Boston Inc
language : en
Publisher: Birkhauser
Release Date : 1980-01-01
Laborpraxis 2 written by Birkhauser Boston Inc and has been published by Birkhauser this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-01-01 with categories.
Laborpraxis 2
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Author : Birkhauser Boston Inc
language : en
Publisher: Birkhauser
Release Date : 1980-01-01
Laborpraxis 2 written by Birkhauser Boston Inc and has been published by Birkhauser this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980-01-01 with categories.
Rapid And On Line Instrumentation For Food Quality Assurance
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Author : I Tothill
language : en
Publisher: Elsevier
Release Date : 2003-08-31
Rapid And On Line Instrumentation For Food Quality Assurance written by I Tothill and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-08-31 with Technology & Engineering categories.
Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water
Source Book Of Flavors
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Author : Gary Reineccius
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-12-14
Source Book Of Flavors written by Gary Reineccius and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-14 with Science categories.
Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.
Additives In Polymers
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Author : Jan C. J. Bart
language : en
Publisher: John Wiley & Sons
Release Date : 2005-04-08
Additives In Polymers written by Jan C. J. Bart and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04-08 with Technology & Engineering categories.
This industrially relevant resource covers all established and emerging analytical methods for the deformulation of polymeric materials, with emphasis on the non-polymeric components. Each technique is evaluated on its technical and industrial merits. Emphasis is on understanding (principles and characteristics) and industrial applicability. Extensively illustrated throughout with over 200 figures, 400 tables, and 3,000 references.