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080124s2008 nyua ob 001 0 eng d |
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|z 2008003658
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|a E7B
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|a 961569408
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|z 9781604563030
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|z 9781608763443
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|a TX541
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|a 664/.07
|2 22
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Progress in food chemistry /
|c Ernst N. Koeffer, editor.
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| 260 |
|
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|a New York :
|b Nova Science Publishers,
|c ©2008.
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| 300 |
|
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|a 1 online resource (xi, 234 pages) :
|b illustrations (some color)
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
|
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|a computer
|b c
|2 rdamedia
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| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a PROGRESS IN FOOD CHEMISTRY ; CONTENTS; PREFACE ; PHENOLIC COMPOUNDS IN FOOD ; ABSTRACT ; 1. INTRODUCTION ; 1.1. The Phenolic Compounds ; 1.2. Biological Activities ; 1.3. Chemical Characterization ; 2. PHENOLS AND FOOD ; 2.1. Phenols in Food ; 2.2. Bioavailability of Phenols ; 2.3. Phenolic Compounds and Sensory Properties ; 3. CONCLUSION ; 4. REFERENCES ; METHOD VALIDATION AND UNCERTAINTY ESTIMATE IN THE QUANTIFICATION OF TOXIC METALS IN FOODS OF ANIMAL ORIGIN ; ABSTRACT ; INTRODUCTION ; IN-HOUSE VALIDATION PARAMETERS AND PERFORMANCE CRITERIA ; CALCULATION OF MEASUREMENT UNCERTAINTY.
|
| 505 |
8 |
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|a SHEWHART CONTROL CHARTS SAMPLE SELECTION AND TREATMENT ; SF-ICP-MS METHOD DEVELOPMENT ; RESULTS ; DISCUSSION ; HONEY ; MILK ; OFFAL ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; STUDY OF THE ALCOHOLIC FERMENTATION OF MUST STABILIZED BY PULSED ELECTRIC FIELDS -- EFFECT OF SO2 ; ABSTRACT ; INTRODUCTION ; MATERIALS AND METHODS ; RESULTS AND DISCUSSION ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; CHEMISTRY OF DEFECTIVE COFFEE BEANS ; ABSTRACT ; 1. INTRODUCTION ; 2. PHYSICAL ATTRIBUTES ; 3. CHEMICAL ATTRIBUTES ; 4. CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES.
|
| 505 |
8 |
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|a STABILITY OF TOMATO CAROTENOIDS DURING PROCESSING AND STORAGEABSTRACT; 1. INTRODUCTION ; 2. PHYSICAL AND CHEMICAL PROPERTIES OF TOMATO CAROTENOIDS ; 3. CAROTENOID LOSS DURING PEELING TREATMENT ; 4. STABILITY OF CAROTENOIDS IN MODEL SYSTEMS ; 5. STABILITY OF TOMATO CAROTENOIDS DURING PROCESSING ; 6. STABILITY OF TOMATO CAROTENOIDS DURING STORAGE ; 7. CONCLUSION ; REFERENCES ; AN OVERVIEW OF SIMULATION STUDIES ON MICROWAVE PROCESSING OF FOOD PRODUCTS ; ABSTRACT ; 1. INTRODUCTION ; 2. MODEL DEVELOPMENT ; 3. MODEL SOLUTION ; 4. CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES.
|
| 505 |
8 |
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|a LOW MOLECULAR WEIGHT OXIDANT-STABLE PROTEASE FROM THE INTESTINE OF SMOOTH HOUND (MUSTELUS MUSTELUS) -- PURIFICATION AND CHARACTERIZATION ABSTRACT; INTRODUCTION ; MATERIALS AND METHODS ; RESULTS AND DISCUSSION ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; QSAR ANALYSIS: A NEW METHOD IN FOOD RESEARCH ; ABSTRACT ; INTRODUCTION ; FDA AND QSAR ; QSAR ANALYSIS OF MUTAGENIC ACTIVITY ; BIOACCUMULATION AND COMPUTATIONAL METHODS ; CONCLUSION ; REFERENCES ; INDEX.
|
| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 650 |
|
0 |
|a Food
|x Analysis.
|
| 650 |
|
0 |
|a Food
|x Composition.
|
| 650 |
|
2 |
|a Food Analysis
|
| 650 |
|
6 |
|a Aliments
|x Analyse.
|
| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
|
| 650 |
|
7 |
|a Food
|x Composition
|2 fast
|
| 700 |
1 |
|
|a Koeffer, Ernst N.
|
| 758 |
|
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|i has work:
|a Progress in food chemistry (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCXYqgvvxKTFyjFTRCBdDTw
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Progress in food chemistry.
|d New York : Nova Science Publishers, ©2008
|w (DLC) 2008003658
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3018553
|z Texto completo
|
| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL3018553
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|a ebrary
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|b YANK
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