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Chemical Analysis of Foods

Bag om Chemical Analysis of Foods

CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant - 8. BEVERAGES - Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines; Spirits; Beer; Cider; Vinegar - 11. FLESH FOODS; TABLE JELLIES - Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass - 12. DAIRY PRODUCTS (I) - Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk - 13. DAIRY PRODUCTS (II) - Butter; Margarine; Cheese; Ice Cream - 14. OILS AND FATS - Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food - 15. MISCELLANEOUS - Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX -

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780820601410
  • Indbinding:
  • Hardback
  • Sideantal:
  • 494
  • Udgivet:
  • 18. oktober 1962
  • Størrelse:
  • 161x236x36 mm.
  • Vægt:
  • 866 g.
  • BLACK NOVEMBER
  Gratis fragt
Leveringstid: 2-3 uger
Forventet levering: 22. november 2024

Beskrivelse af Chemical Analysis of Foods

CONTENTS -

1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT -

2. GENERAL METHODS -
Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H;
"Filth" Test -

3. GENERAL METHODS -
Trace Elements; Preservatives; Antioxidants; Colouring Matters -

4. SUGAR AND PRESERVES -
Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat -

5. CEREALS AND STARCH PRODUCTS -
Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders -

6. BAKING POWDERS; EGGS; SALAD CREAM -

7. FRUIT AND VEGETABLE PRODUCTS -
Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant -

8. BEVERAGES -
Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter -

9. HERBS AND SPICES -

10. FERMENTATION PRODUCTS -
Wines; Spirits; Beer; Cider; Vinegar -

11. FLESH FOODS; TABLE JELLIES -
Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass -

12. DAIRY PRODUCTS (I) -
Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk -

13. DAIRY PRODUCTS (II) -
Butter; Margarine; Cheese; Ice Cream -

14. OILS AND FATS -
Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food -

15. MISCELLANEOUS -
Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets -

APPENDIX I - The Preservatives Regulations -

APPENDIX II - Emulsifying and Stabilising Agents -

APPENDIX III - Claims regarding Vitamin and Mineral Contents -

APPENDIX IV - Filters for Absorptiometry -

APPENDIX V - Factors for Volumetric Analysis -

APPENDIX VI - Weights and Measures -

INDEX -

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