Fernanda Doring Krumreich (50 results)

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Taschenbuch. Condition: Neu. CENTESIMAL COMPOSITION OF FOODS: METHODS OF ANALYSIS | FOOD ANALYSIS | Fernanda Doring Krumreich (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786206622284 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

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Condition: New.

Taschenbuch. Condition: Neu. COMPOSITION CENTÉSIMALE DES ALIMENTS: MÉTHODES D'ANALYSE | ANALYSE ALIMENTAIRE | Fernanda Doring Krumreich (u. a.) | Taschenbuch | Französisch | 2023 | Editions Notre Savoir | EAN 9786206622307 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

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Paperback. Condition: Brand New. 56 pages. German language. 8.66x5.91x0.13 inches. In Stock.

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Taschenbuch. Condition: Neu. COMPOSIZIONE CENTESIMALE DEGLI ALIMENTI: METODI DI ANALISI | ANALISI DEGLI ALIMENTI | Fernanda Doring Krumreich (u. a.) | Taschenbuch | Italienisch | 2023 | Edizioni Sapienza | EAN 9786206622314 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Condition: Neu. Composição centesimal dos alimentos: métodos de análises | Análise de alimentos | Fernanda Doring Krumreich (u. a.) | Taschenbuch | Portugiesisch | 2023 | Novas Edições Acadêmicas | EAN 9786206756538 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condition: Neu. ZENTESIMALE ZUSAMMENSETZUNG VON LEBENSMITTELN: ANALYSEMETHODEN | NAHRUNGSMITTELANALYSE | Fernanda Doring Krumreich (u. a.) | Taschenbuch | 68 S. | Deutsch | 2023 | Verlag Unser Wissen | EAN 9786206622277 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The centesimal composition of a food is the proportion in which nutrients are present in 100 g of the product. By convention, the groups of substances that make up food are: moisture or volatiles at 105 ºC; ash or fixed mineral residue; lipids, fats or ether extract; crude protein or nitrogenous extract; carbohydrates, carbohydrates, sugars or saccharides and soluble and insoluble fibers, the chemical components of which can be determined analytically using various methods, which in turn must be the most appropriate in relation to the characteristics of the food to be analyzed and have official status, in order to establish and apply procedures that are guaranteed to be valid for the desired purposes. 64 pp. Englisch.…

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -La composición centesimal de un alimento es la proporción en la que los nutrientes están presentes en 100 g del producto. Por convención, los grupos de sustancias que componen los alimentos son: humedad o volátiles a 105 ºC; cenizas o residuos minerales fijos; lípidos, grasas o extracto etéreo; proteínas brutas o extracto nitrogenado; hidratos de carbono, glúcidos, azúcares o sacáridos y fibras solubles e insolubles, cuyos componentes químicos pueden determinarse analíticamente mediante diversos métodos, que a su vez deben ser los más adecuados en relación con las características del alimento a analizar y deben tener carácter oficial, con el fin de establecer y aplicar procedimientos que tengan garantizada su validez para los fines deseados. 64 pp. Spanisch.…

Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Doring Krumreich FernandaFernanda Doring Krumreich: PhD in Food Science and Technology and Adjunct Professor I at the Federal University of Bahia (UFBA).Luis Fernandes Pereira Santos: PhD student in Food, Nutrition and Health and Che.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The centesimal composition of a food is the proportion in which nutrients are present in 100 g of the product. By convention, the groups of substances that make up food are: moisture or volatiles at 105 ºC; ash or fixed mineral residue; lipids, fats or ether extract; crude protein or nitrogenous extract; carbohydrates, carbohydrates, sugars or saccharides and soluble and insoluble fibers, the chemical components of which can be determined analytically using various methods, which in turn must be the most appropriate in relation to the characteristics of the food to be analyzed and have official status, in order to establish and apply procedures that are guaranteed to be valid for the desired purposes. …

Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -La composition centésimale d'un aliment est la proportion de nutriments présents dans 100 g du produit. Par convention, les groupes de substances qui composent l'aliment sont: l'humidité ou les substances volatiles à 105 ºC; les cendres ou les résidus minéraux fixes; les lipides, les graisses ou l'extrait d'éther; les protéines brutes ou l'extrait azoté; les hydrates de carbone, les glucides, les sucres ou saccharides et les fibres solubles et insolubles, dont les composants chimiques peuvent être déterminés analytiquement à l'aide de différentes méthodes, qui doivent être les plus appropriées par rapport aux caractéristiques de l'aliment à analyser et qui doivent avoir un caractère officiel, afin d'établir et d'appliquer des procédures dont la validité est garantie pour les objectifs recherchés. 68 pp. Französisch.…

Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The centesimal composition of a food is the proportion in which nutrients are present in 100 g of the product. By convention, the groups of substances that make up food are: moisture or volatiles at 105 ºC; ash or fixed mineral residue; lipids, fats or ether extract; crude protein or nitrogenous extract; carbohydrates, carbohydrates, sugars or saccharides and soluble and insoluble fibers, the chemical components of which can be determined analytically using various methods, which in turn must be the most appropriate in relation to the characteristics of the food to be analyzed and have official status, in order to establish and apply procedures that are guaranteed to be valid for the desired purposes.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch. …

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La composición centesimal de un alimento es la proporción en la que los nutrientes están presentes en 100 g del producto. Por convención, los grupos de sustancias que componen los alimentos son: humedad o volátiles a 105 ºC; cenizas o residuos minerales fijos; lípidos, grasas o extracto etéreo; proteínas brutas o extracto nitrogenado; hidratos de carbono, glúcidos, azúcares o sacáridos y fibras solubles e insolubles, cuyos componentes químicos pueden determinarse analíticamente mediante diversos métodos, que a su vez deben ser los más adecuados en relación con las características del alimento a analizar y deben tener carácter oficial, con el fin de establecer y aplicar procedimientos que tengan garantizada su validez para los fines deseados.…