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  • Book
  • © 1965

Analytik der Lebensmittel

Physikalische und Physikalisch-Chemische Untersuchungsmethoden

Editors:

  1. Hans-Dieter Belitz

    1. Institut für Lebensmittelchemie und Lebensmitteltechnologie, Technischen Universität, 1 Berlin 12, Deutschland

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  2. Karl-Gustav Bergner

    1. 7 Stuttgart 1, Deutschland

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  3. Dietrich Berndt

    1. Schönberg/Ts., Deutschland

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  4. Willibald Diemair

    1. 6 Frankfurt a. M, Deutschland

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  5. Friedrich Drawert

    1. Forsch.-Inst. f. Rebenzüchtung Abt. Biochemie u. Physiologie, Siebeldingen (Pfalz), Deutschland

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  6. Josef Eisenbrand

    1. 66 Saarbrücken, Deutschland

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  7. Karlheinz Feiling

    1. 633 Wetzlar, Deutschland

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  8. Johannes Flügge

    1. Werk Winkel, 34 Göttingen, Deutschland

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  9. Hugo Freund

    1. 633 Wetzlar, Deutschland

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  10. Auguste Marie Bernhardine Grüne

    1. 562 Velbert (Rheinl.), Deutschland

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  11. Erich Hecker

    1. Biochemisches Institut, Deutsches Krebsforschungszentrum, 69 Heidelberg, Deutschland

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  12. Werner Heimann

    1. Techn. Hochschule, 75 Karlsruhe, Deutschland

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  13. Hans-Jürgen Henning

    1. Landesanstalt für Lebensmittel-, Arzneimittel- und gerichtliche Chemie Berlin, 1 Berlin 45, Deutschland

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  14. Paul Jägerhuber

    1. 7 Stuttgart 1, Deutschland

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  15. Heinrich Johannsen

    1. Eichdirektion Berlin, 1 Berlin 10, Deutschland

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  16. Andreas Mahling

    1. 1 Berlin 19, Deutschland

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  17. Karl Pfeilsticker

    1. 7 Stuttgart-Schönberg, Deutschland

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  18. Konrad Pfeilsticker

    1. Univ.-Institut für Lebensmittelchemie, 6 Frankfurt a. M, Deutschland

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  19. Rudolf Ramb

    1. 645 Hanau a. Main, Deutschland

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  20. Artur Seher

    1. 44 Münster/Westf., Deutschland

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  21. Karl Eugen Slevogt

    1. 812 Weilheim/Obb., Deutschland

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  22. Kurt Volz

    1. Schorndorf/Krs. Waiblingen, Deutschland

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  23. Friedrich Walter

    1. Braunfels/Lahn, Deutschland

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  24. Hans Werner

    1. 2 Hamburg 36, Deutschland

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  25. Karl Wisser

    1. Ettlingen/Baden, Deutschland

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  26. Günther Wohlleben

    1. c/o M. Woelm, 344 Eschwege, Deutschland

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  27. Hans Wollenberg

    1. 1 Berlin 28, Deutschland

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  28. J. Schormüller
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Part of the book series: Handbuch der Lebensmittelchemie (LEBENSMITTEL, volume 2 / 1)

Part of the book sub series: Analytik der Lebensmittel (1664)

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Table of contents (32 chapters)

  1. Front Matter

    Pages II-XXIV
    PDF

  2. Probenahme

    • Hans Werner
    Pages 1-13

  3. Die Dichte

    • Andreas Mahling
    Pages 14-40

  4. Die Viscosität

    • Andreas Mahling
    Pages 41-60

  5. Die Ultrazentrifuge

    • Andreas Mahling
    Pages 61-84

  6. Ultrafiltration, Dialyse und Elektrodialyse

    • Hans Wollenberg
    Pages 85-111

  9. Löslichkeit

    • Hans-Jürgen Henning
    Pages 179-200

  10. Calorimetrie

    • K. Volz
    Pages 201-205

  11. pH-Messung

    • D. Berndt
    Pages 206-240

  12. Das Redox-Potential

    • W. Heimann, K. Wisser
    Pages 241-280

  13. Konduktometrie und Dielektrometrie

    • Karl E. Slevogt
    Pages 281-317

  14. Emissionsspektralanalyse

    • Karl Pfeilsticker
    Pages 318-360

  15. Flammenphotometrie

    • Willibald Diemair, Konrad Pfeilsticker
    Pages 361-376

  16. Messung der Lichtabsorption

    • J. Eisenbrand
    Pages 377-424

  17. Farbtonmessung

    • J. Eisenbrand
    Pages 425-432

  18. Luminescenzanalyse

    • J. Eisenbrand
    Pages 433-453

  19. Optische Polarimetrie

    • Johannes Flügge
    Pages 454-484

  20. Interferometrie

    • J. Eisenbrand
    Pages 485-490
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Keywords

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Editors and Affiliations

  • Institut für Lebensmittelchemie und Lebensmitteltechnologie, Technischen Universität, 1 Berlin 12, Deutschland

    Hans-Dieter Belitz

  • 7 Stuttgart 1, Deutschland

    Karl-Gustav Bergner, Paul Jägerhuber

  • Schönberg/Ts., Deutschland

    Dietrich Berndt

  • 6 Frankfurt a. M, Deutschland

    Willibald Diemair

  • Forsch.-Inst. f. Rebenzüchtung Abt. Biochemie u. Physiologie, Siebeldingen (Pfalz), Deutschland

    Friedrich Drawert

  • 66 Saarbrücken, Deutschland

    Josef Eisenbrand

  • 633 Wetzlar, Deutschland

    Karlheinz Feiling, Hugo Freund

  • Werk Winkel, 34 Göttingen, Deutschland

    Johannes Flügge

  • 562 Velbert (Rheinl.), Deutschland

    Auguste Marie Bernhardine Grüne

  • Biochemisches Institut, Deutsches Krebsforschungszentrum, 69 Heidelberg, Deutschland

    Erich Hecker

  • Techn. Hochschule, 75 Karlsruhe, Deutschland

    Werner Heimann

  • Landesanstalt für Lebensmittel-, Arzneimittel- und gerichtliche Chemie Berlin, 1 Berlin 45, Deutschland

    Hans-Jürgen Henning

  • Eichdirektion Berlin, 1 Berlin 10, Deutschland

    Heinrich Johannsen

  • 1 Berlin 19, Deutschland

    Andreas Mahling

  • 7 Stuttgart-Schönberg, Deutschland

    Karl Pfeilsticker

  • Univ.-Institut für Lebensmittelchemie, 6 Frankfurt a. M, Deutschland

    Konrad Pfeilsticker

  • 645 Hanau a. Main, Deutschland

    Rudolf Ramb

  • 44 Münster/Westf., Deutschland

    Artur Seher

  • 812 Weilheim/Obb., Deutschland

    Karl Eugen Slevogt

  • Schorndorf/Krs. Waiblingen, Deutschland

    Kurt Volz

  • Braunfels/Lahn, Deutschland

    Friedrich Walter

  • 2 Hamburg 36, Deutschland

    Hans Werner

  • Ettlingen/Baden, Deutschland

    Karl Wisser

  • c/o M. Woelm, 344 Eschwege, Deutschland

    Günther Wohlleben

  • 1 Berlin 28, Deutschland

    Hans Wollenberg

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Bibliographic Information

  • Book Title: Analytik der Lebensmittel

  • Book Subtitle: Physikalische und Physikalisch-Chemische Untersuchungsmethoden

  • Editors: Hans-Dieter Belitz, Karl-Gustav Bergner, Dietrich Berndt, Willibald Diemair, Friedrich Drawert, Josef Eisenbrand, Karlheinz Feiling, Johannes Flügge, Hugo Freund, Auguste Marie Bernhardine Grüne, Erich Hecker, Werner Heimann, Hans-Jürgen Henning, Paul Jägerhuber, Heinrich Johannsen, Andreas Mahling, Karl Pfeilsticker, Konrad Pfeilsticker, Rudolf Ramb, Artur Seher, Karl Eugen Slevogt, Kurt Volz, Friedrich Walter, Hans Werner, Karl Wisser, Günther Wohlleben, Hans Wollenberg, … J. Schormüller

  • Series Title: Handbuch der Lebensmittelchemie

  • DOI: https://doi.org/10.1007/978-3-642-46013-5

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 1965

  • Softcover ISBN: 978-3-642-46014-2Published: 04 December 2014

  • eBook ISBN: 978-3-642-46013-5Published: 31 August 2013

  • Series ISSN: 0440-2030

  • Edition Number: 1

  • Number of Pages: XXIV, 944

  • Topics: Chemistry/Food Science, general, Physics, general

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Buy it now

eBook USD 79.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 99.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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