01682nam 2200433Ia 450 991070210010332120120911101049.0(CKB)5470000002423122(OCoLC)809638459(EXLCZ)99547000000242312220120911d2012 ua 0engurcn|||||||||txtrdacontentcrdamediacrrdacarrierDetermination of the [delta]³⁴S of total sulfur in solids[electronic resource] RSIL Lab Code 1800 /by Kinga Révész, Haiping Qi, and Tyler B. CoplenVersion 1.2.Reston, Va. :U.S. Dept. of the Interior, U.S. Geological Survey,2012.1 online resource (viii, 31 pages) illustrationsTechniques and methods ;10-C4Title from title screen (viewed on Sept. 3, 2012)."Chapter 4 of section C, Stable Isotope-Ratio Methods, Book 10, Methods of the Reston Stable Isotope Laboratory edited by Kinga Révész and Tyler B. Coplen."Includes bibliographical references (page 14).Determination of the [delta]³⁴S of total sulfur in solids SolidsAnalysisSulfatesAnalysisSolidsAnalysis.SulfatesAnalysis.Revesz Kinga M1386633Qi Haiping1386634Coplen Tyler B1386635Geological Survey (U.S.)GPOGPOBOOK9910702100103321Determination of the ³⁴S of total sulfur in solids3458021UNINA02743nam 2200661Ia 450 991100737020332120200520144314.09781628701470162870147197818475594701847559476(CKB)1000000000704060(EBL)1185554(SSID)ssj0000379369(PQKBManifestationID)11258102(PQKBTitleCode)TC0000379369(PQKBWorkID)10365753(PQKB)10078570(MiAaPQ)EBC1185554(PPN)198477880(MiAaPQ)EBC7425053(Au-PeEL)EBL7425053(Perlego)786569(EXLCZ)99100000000070406020060125d2003 uy 0engur|n|---|||||txtccrFundamentals of food reaction technology /Richard Earle and Mary Earle1st ed.Leatherhead Leatherhead Pub.20031 online resource (200 p.)Published in association with Royal Society of Chemistry.9781904007531 1904007538 Includes bibliographical references and index.BK9781904007531-FX001; BK9781904007531-FP001; BK9781904007531-FP003; BK9781904007531-FP007; BK9781904007531-00001; BK9781904007531-00032; BK9781904007531-00073; BK9781904007531-00109; BK9781904007531-00144; BK9781904007531-00182Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the applicatioFood industry and tradeFoodEffect of heat onFoodPreservationFood industry and trade.FoodEffect of heat on.FoodPreservation.664.07Earle Mary D442281Earle R. L110755Leatherhead International Limited.Royal Society of Chemistry (Great Britain)MiAaPQMiAaPQMiAaPQBOOK9911007370203321Fundamentals of food reaction technology84884UNINA