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dewey-ones:"641 - Food & drink"
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structures%22 »
structure%22
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1
Automatic Control of Food Manufacturing Processes
by
McFarlane, I.
Published 1995
Springer US
Table of Contents:
“
... -- 2 In-line sensors -- 2.1 Sensors for process conditions --
2.2
Moisture, fat and protein content...
”
Read Now
2
Migration from Food Contact Materials
by
Katan, L.L.
Published 1996
Springer US
Table of Contents:
“
...
Structure
of the book -- 2 Effects of migration -- 2.1 Adverse and beneficial effects --
2.2
Assessment...
”
Read Now
3
Sucrose : Properties and Applications
Published 1995
Springer US
Table of Contents:
“
... Sugar in world trade: statistical
data
-- 1.4 Conclusion -- 2 The
structure
of sucrose in the crystal...
”
Read Now
4
Dietary Fiber : Chemistry, Physiology, and Health Effects
Published 1990
Springer US
Table of Contents:
“
... and Colorectal Cancer: Why Don’t the Analytical Epidemiologic
Data
Make Better Sense? -- 33. Starch, Nonstarch...
”
Read Now
5
Advances in Sweeteners
by
Grenby, Trevor H.
Published 1996
Springer US
Table of Contents:
“
... forms of maltitol -- 5.4 Applications -- 5.5 Conclusion -- 6 Basic
structure
and metabolism of isomalt...
”
Read Now
6
The Canning of Fish and Meat
by
Footitt, R.J.
,
Lewis, A.S.
Published 1999
Springer US
Table of Contents:
“
... warehouse systems -- 9.6 Despatch -- 9.7 Pallets versus hand stow versus slipsheets -- 9.8 Electronic
data
...
”
Read Now
7
The Canning of Fish and Meat
Published 1995
Springer US
Table of Contents:
“
... -- 1.9 Conclusions -- References -- 2 Fish raw material -- 2.1 Introduction --
2.2
Transportation -- 2.3...
”
Read Now
8
Food Process Monitoring Systems
by
Pinder, A.C.
,
Godfrey, G.
Published 1993
Springer US
Table of Contents:
“
... Introduction --
2.2
Optical analysis -- 2.3 Light sources for optical cytometry -- 2.4 Parameters measurable...
”
Read Now
9
Quality Attributes and their Measurement in Meat, Poultry and Fish Products
by
Pearson, A. M.
Published 1994
Springer US
Table of Contents:
“
...2.1.1 Retail importance of meat color --
2.2
Myoglobin and its derivatives -- 2.2.1 Myoglobin...
”
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Classification: 641 - Food & drink
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641 - Food & drink
664 - Food technology
9
Language
English
9
Collection
Springer Book Archives -2004
9
Author
Anderson, James W.
1
Bonfield, Charles T.
1
Footitt, R. J.
1
Footitt, R.J.
1
Godfrey, G.
1
Grenby, Trevor H.
1
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Katan, L.L.
1
Kritchevsky, David
1
Lewis, A.S.
1
Mathlouthi, M.
1
McFarlane, I.
1
Pearson, A. M.
1
Pinder, A.C.
1
Reiser, P.
1
see all ...
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