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.

Bibliographic Details
Corporate Authors:	Symposium on Analytical Methods in the Food Industry San Francisco, Calif., American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Division of Analytical Chemistry, American Chemical Society. Meeting
Format:	Conference Proceeding eBook
Language:	English
Published:	Washington, D.C. : American Chemical Society, 1950.
Series:	Advances in chemistry series ; 3.
Subjects:	Food > Analysis. Food industry and trade. Food. Color. Amino acids. Nutrition. Food > Preservation. 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 Food-Processing Industry Aliments > Analyse. Aliments > Industrie et commerce. Aliments. Couleur. Acides aminés. Aliments > Conservation. food. symbolic color. colors (hues or tints) color (perceived attribute) SCIENCE > Chemistry > Industrial & Technical. Nutrition Food > Preservation Food industry and trade Amino acids Food > Analysis Alimentos (controle de qualidade) Electronic books.
Online Access:	Connect to the full text of this electronic book

Description
Item Description:	Title from PDF of title page (ACS Publications, viewed September 24, 2009).
Physical Description:	1 online resource (v, 73 pages) : illustrations
Format:	Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Bibliography:	Includes bibliographical references.
ISBN:	9780841221499 0841221499