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Sinopsis
Excerpt from Select Methods in Food Analysis
The rapid sale of the first edition of this work, and the favor able opinions expressed in reviews and correspondence, have encouraged the authors to prepare a second edition, which it is hoped will be worthy of the position attained by the first. The preparation of the second edition has been considerably de layed, and in the interval much progress has been made in the field. American work is rapidly becoming the leader in food analysis. The excellent equipment of the laboratories of the Department of Agriculture at Washington, supplemented by more than two-score of State experiment stations, and by hun dreds of investigators, connected with Boards of Health and Food Commissioners, enables every problem to be submitted to prompt and searching inquiry. We have endeavored to utilize this material fully. It is to be regretted that the publication of these investigations is still unsatisfactory, important results often appearing in bulletins of local circulation and limited editions. It is to be hoped that some system of international publication, easy of access, will be instituted.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Reseña del editor
Excerpt from Select Methods in Food Analysis
The rapid sale of the first edition of this work, and the favor able opinions expressed in reviews and correspondence, have encouraged the authors to prepare a second edition, which it is hoped will be worthy of the position attained by the first. The preparation of the second edition has been considerably de layed, and in the interval much progress has been made in the field. American work is rapidly becoming the leader in food analysis. The excellent equipment of the laboratories of the Department of Agriculture at Washington, supplemented by more than two-score of State experiment stations, and by hun dreds of investigators, connected with Boards of Health and Food Commissioners, enables every problem to be submitted to prompt and searching inquiry. We have endeavored to utilize this material fully. It is to be regretted that the publication of these investigations is still unsatisfactory, important results often appearing in bulletins of local circulation and limited editions. It is to be hoped that some system of international publication, easy of access, will be instituted.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Select Methods in Food Analysis (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: New. Print on Demand. This book is an extensive reference for professionals tasked with analyzing food and beverages for adulteration. It serves as a guide to the detection of common adulterants, employing various methods such as physical examination, chemical analysis, microscopy, and spectroscopy. The author provides detailed descriptions of specific gravity determination, melting point analysis, and polarimetry, ensuring accurate data acquisition. Essential information is presented on reagents, apparatus, and chemicals necessary for carrying out these analyses. The book also delves into the identification of preservatives, colorants, sweeteners, flavorings, and other substances used in food and beverage production. It highlights the importance of understanding the chemical composition of foods to ensure their safety and quality for consumers. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781331924746_0
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Select Methods in Food Analysis Classic Reprint
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781331924746
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Select Methods in Food Analysis Classic Reprint
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781331924746
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Cantidad disponible: 15 disponibles