Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
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).
1114235404
Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
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).
169.0
Out Of Stock
5
1
Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
604
Physical Chemistry of Food Processes, Volume II: Advanced Techniques, Structures and Applications
604
169.0
Out Of Stock
Product Details
| ISBN-13: | 9780442005825 |
|---|---|
| Publisher: | Springer US |
| Publication date: | 02/28/1993 |
| Edition description: | 1993 |
| Pages: | 604 |
| Product dimensions: | 6.14(w) x 9.21(h) x 0.24(d) |
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