Группа авторов ultrasound in food по низким ценам

Группа авторов Ultrasound in Food Processing

Купить за 19042.94 RUR

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process
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Группа авторов Ultrasound in Chemistry

Купить за 22906.99 RUR

This comprehensive reference and handbook covers all aspects of ultrasound for analytical applications. Besides classical extraction techniques, it also provides an overview of ultrasound applications and devotes two chapters to proteomics and polymer technology. From the contents: * Common
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Группа авторов Diagnostic Ultrasound in Small Animal Practice

Купить за 10899.18 RUR

This new version of Frances Barr’s classic introductory text, Diagnostic Ultrasound in the Dog and Cat, has now been revised and expanded to cover the considerable technological and knowledge based advances since the first book was published in 1990. With contributions from leading subject experts,
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Группа авторов Obstetric Ultrasound

Купить за 11093.53 RUR

This evidence-based book shows how to use ultrasound to identify potential problems and how best to manage them. Working backwards from the fetal finding or maternal problem, this practical resource explores potential diagnostic routes and management plans. Throughout the book, the author uses
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Группа авторов Advances in Food Diagnostics

Купить за 19504.03 RUR

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food
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Группа авторов Progress in Food Preservation

Купить за 21700.69 RUR

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and
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Группа авторов Fats in Food Technology

Купить за 16882.65 RUR

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the
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Группа авторов Advances in Food Biotechnology

Купить за 21581.28 RUR

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also
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Группа авторов Emulsifiers in Food Technology

Купить за 18573.08 RUR

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than
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Группа авторов Ozone in Food Processing

Купить за 18362.15 RUR

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical
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Группа авторов Emergency Point-of-Care Ultrasound

Купить за 11417.12 RUR

Featuring contributions from internationally recognized experts in point-of-care sonography, Emergency Point-of-Care Ultrasound, Second Edition combines a wealth of images with clear, succinct text to help beginners, as well as experienced sonographers, develop and refine their sonography skills.
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Группа авторов Starter Cultures in Food Production

Купить за 17939.97 RUR

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough,
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