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- ISBN 10 7030359232
- ISBN 13 9787030359230
- RilegaturaCopertina flessibile
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Regular Higher Education 12th Five-Year Plan textbook: Modern food analysis experiments(Chinese Edition)
ISBN 10: 7030359232
ISBN 13: 9787030359230
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Descrizione libro paperback. Condizione: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Paperback. Pub Date: 2013 Pages: 185 Language: Chinese in Publisher: Science Press regular higher education Twelfth Five-Year Plan textbooks: Modern food analysis experiment introduces the basic knowledge of food and food sensory testing determination of the content of the nutrients in the physical inspection. food. food additive content determination. the determination of toxic and hazardous substances in the food. as well as comprehensive training experiment and internships. hands-on skills. focusing on students experiment with training and upgrading. final arrangements for the part of the quality of the food with security to identify small way. for the interested reader to further study and to broaden the range of applications. Arrangements of content r the actual needs of different professions. the book is the use of legal units of measurement and symbols elaborated. Regular higher education 12th Five-Year Plan textbooks: Modern food analysis experiments as institutions of higher learning food science and engineering. food quality and safety. food and nutrition and inspection education. commodity inspection. animal and plant inspection and quarantine. applied chemistry and other professional food analysis. food TESTING course experiment. practice with the book. Food Quality Supervision. food. physical and chemical testing. food product development and food companies and other relevant units are also available for staff reference or as a training with books. Contents: Preface Chapter basic knowledge of food analysis the first section of the Food Analysis Laboratory basic requirements. the requirements of the Food Analysis Laboratory. Food Analysis Laboratory Management Section II laboratory safety and protection knowledge. laboratory risk categories. common laboratory safety rules. common lab accidents. first aid and treatment Section III common reagent preparation and calibration of a common acid-base reagents Second. the concentration of the substance of the said method. several common reagent preparation Section IV experimental waste handling various waste treatment methods. organic solvent recovery and purification of three to think about questions Chapter II food sensory examination and physical test experiment with the preparation and use of calibration commonly used washing liquid six-liquid food for measuring the viscosity of the three liquid food measurement experiment relative density value of a canned food and pastries sensory testing experimental food color measurement experiment four refractive law five polarimetric method of food analysis experiments in food analysis experimental Determination of (rotational viscometer) experiment seven food texture measurement Chapter food the eight food nutrients Determination experimental determination of moisture content determination of water activity experiment nine food experiment ten food acidity Experiment 11 Determination of reducing sugar content of the food in the crude fat content determination Experiment 12 food experiment the thirteen food starch content determination experiment 14 food dietary fiber content of the experimental determination of the protein content of the fifteen food measurement experiment sixteen food Determination of total amino acids Experimental Determination of vitamin C content in the 17th foods Experimental Determination of carotene content in 18 food experiment nineteen food 20 food total ash content measurement experiment Ca. Fe. Zn Determination chapter food additives Determination experimental 24 benzoic acid. sorbic acid content of the measurement experiment twenty-two saccharin sodium content (thin layer chromatography) experiments 20 Sanya nitrate. the nitrate content of the measurement experiment twenty-four food experiment BHA and BHT Determination of sulfur dioxide content in the food twenty-five experimental determination of. Codice articolo NE047432
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