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This volume is devoted to descriptions of non medical as well as
medical uses for some drugs that have typically, or not so
typically, been associated with drug abuse. One major objective of
this book is to identify costs and benefits of drug abuse. The book
highlights drugs including 3,4 methylenedioxymethamphetamine
(MDMA), cannabinoids, opioids and methylphenidate because of their
well-documented potential for abuse and provides new and emerging
evidence of their potential to treat some chronic disease states
alongside the potential consequences of exposure.
This fifth edition provides information on techniques needed to
analyze foods for chemical and physical properties. The book is
ideal for undergraduate courses in food analysis and is also an
invaluable reference to professionals in the food industry. General
information chapters on regulations, labeling, sampling, and data
handling provide background information for chapters on specific
methods to determine chemical composition and characteristics,
physical properties, and objectionable matter and constituents.
Methods of analysis covered include information on the basic
principles, advantages, limitations, and applications. Sections on
spectroscopy and chromatography along with chapters on techniques
such as immunoassays, thermal analysis, and microscopy from the
perspective of their use in food analysis have been expanded.
Instructors who adopt the textbook can contact the editor for
access to a website with related teaching materials.
This volume is devoted to descriptions of non medical as well as
medical uses for some drugs that have typically, or not so
typically, been associated with drug abuse. One major objective of
this book is to identify costs and benefits of drug abuse. The book
highlights drugs including 3,4 methylenedioxymethamphetamine
(MDMA), cannabinoids, opioids and methylphenidate because of their
well-documented potential for abuse and provides new and emerging
evidence of their potential to treat some chronic disease states
alongside the potential consequences of exposure.
This book provides information on the techniques needed to
analyze foods in laboratory experiments. All topics covered include
information on the basic principles, procedures, advantages,
limitations, and applications. This book is ideal for undergraduate
courses in food analysis and is also an invaluable reference to
professionals in the food industry. General information is provided
on regulations, standards, labeling, sampling and data handling as
background for chapters on specific methods to determine the
chemical composition and characteristics of foods. Large, expanded
sections on spectroscopy and chromatography also are included.
Other methods and instrumentation such as thermal analysis,
ion-selective electrodes, enzymes, and immunoassays are covered
from the perspective of their use in the analysis of foods. A
website with related teaching materials is accessible to
instructors who adopt the textbook.
This fifth edition provides information on techniques needed to
analyze foods for chemical and physical properties. The book is
ideal for undergraduate courses in food analysis and is also an
invaluable reference to professionals in the food industry. General
information chapters on regulations, labeling, sampling, and data
handling provide background information for chapters on specific
methods to determine chemical composition and characteristics,
physical properties, and objectionable matter and constituents.
Methods of analysis covered include information on the basic
principles, advantages, limitations, and applications. Sections on
spectroscopy and chromatography along with chapters on techniques
such as immunoassays, thermal analysis, and microscopy from the
perspective of their use in food analysis have been expanded.
Instructors who adopt the textbook can contact the editor for
access to a website with related teaching materials.
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