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|a Manual de métodos analíticos para el control de calidad en la industria alimentaria /
|c Luis Enrique Gaviria Salazar, Carlos Eduardo Calderón Gómez.
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|a Bogotá :
|b ICONTEC,
|c 1988.
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| 300 |
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|a 142 páginas :
|b ilustraciones ;
|c 30 cm.
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|a Aceite de ajonjolí (sésamo) -- Bromatos, determinación -- Cafeína -- Enranciamiento, determinación cualitativa (eacción de Kreiss) -- Fibra cruda -- Grasa bruta (extracto etero) -- Hierro -- Indice de ésteres -- Jabón residual en sustancias grasas -- Material insaponificable -- Niacina (ácido nicotínico) y niacinamida (nicotinamida) -- Plomo (método colorimérico con ditizona) -- Riboflavina (vitamina B2), determinación por el método fluoromérico -- Teobromina -- Valor de hidróxilo -- Zinc, determinación por el método colorimérico con ditizona
|
| 650 |
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|a Alimentos
|x Análisis
|2 Armarc
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7 |
|a Control de alimentos
|2 Armarc
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|a Industria y comercio de alimentos
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|a Calderón Gómez, Carlos Eduardo
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