Analytical methods in the food industry : a collection of the papers presented at the Symposium on Analytical Methods in the Food Industry held by the Divisions of Analytical Chemistry and Agricultural and Food Chemistry of the American Chemical Society at the 115th national meeting in San Francisco, March 28 to April 1, 1949. 3

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Bibliographic Details
Imprint:Washington, DC : American Chemical Society, 1950.
Description:1 online resource (86 pages) : illustrations.
Language:English
Series:Advances in Chemistry Series, 0065-2393 ; 3
Advances in chemistry series ; 3.
Subject:Food -- Analysis.
Food industry and trade.
Color of food -- Measurement.
Amino acids in nutrition.
Frozen foods industry -- Quality control.
Dried foods -- Analysis.
Rancidity -- Measurement.
Food contamination -- Measurement.
Canned foods industry -- Quality control.
Food Analysis.
Food Industry.
Food.
Color.
Amino Acids.
Nutritional Physiological Phenomena.
Frozen Foods -- standards.
Food, Preserved -- analysis.
Food Contamination -- analysis.
Food Preservation.
Food, Preserved -- standards.
SCIENCE / Chemistry / Industrial & Technical.
Format: E-Resource Book
Local Note:American Chemical Society, Advances in Chemistry Series eBooks - 1950 Front Files.
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/12564195
Hidden Bibliographic Details
Other authors / contributors:American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
American Chemical Society. Division of Analytical Chemistry, sponsoring body.
American Chemical Society. Meeting (115th : 1949 : San Francisco, California)
Symposium on Analytical Methods in the Food Industry (1949 : San Francisco, California)
ISBN:9780841221499
Notes:Distributed in print by Oxford University Press.
Includes bibliographical references and index.
Description based on publisher-supplied information and home-page.
Other form:Original 9780841224438 (alk. paper)
Original 0841224439 (alk. paper)
Online version
Standard no.:ba-1950-0003