Advances in food research. Volume V / edited by E. M. Mrak and G. F. Stewart.
Tipo de material:
TextoIdioma: Inglés - [eng] Detalles de publicación: New York : Academic Press, 1954.Edición: 1st edDescripción: x, 538 p. : il., gráf. ; 23 x 16 cmTema(s): - Food research
- Organic constituents
- Color problem in foods
- Wines-composition
- Statistical methods in food research
- Flavonoid compounds in foods
- Fruit and vegetable products-chemistry and technology
- Meat-oxidative rancidity and discoloration
- Chemistry of the sugar-sulfite reaction
- Relationship to food problems
Contenidos:
Existencias:
Oxidative rancidity and discoloration in meat. -- The chemistry of the sugar-sulfite reaction and its relationship to food problems. -- The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulfur dioxide and sulfites. -- Statistical methods in food research. -- Flavonoid compounds in foods. -- The color problem in foods. -- Composition of wines I. organic constituents.
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Materiales de Referencia | FCEQyN-Posadas | CR | (03)66 A244 V. V (Browse shelf(Opens below)) | 1 | Sólo sala | 3153 |
Oxidative rancidity and discoloration in meat. -- The chemistry of the sugar-sulfite reaction and its relationship to food problems. -- The chemistry and technology of the pretreatment and preservation of fruit and vegetable products with sulfur dioxide and sulfites. -- Statistical methods in food research. -- Flavonoid compounds in foods. -- The color problem in foods. -- Composition of wines I. organic constituents.
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