000			02076cam a22001934a 4500
005			20250605164020.0
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040			_aGR-AtMCL _bgre _dGR-AtMCL _eAACR2
245	1		_aPrinciples of Sugar Technology / Properties of Sugars and Nonsugars, the Purification of Juices Volume I
260			_bElsevier Publishing Company, _c1953
300			_a770
505	0		_aPreface, Chemical Properties of Sucrose, Physical Properties of Sucrose, Physical and Chemical Properties of the Reducing Sugars (Dextrose and Levulose), The Non-Nitrogenous Organic Acids of Sugarcane, The Nitrogen-Containing Nonsugars (The Amino Acids and Proteins), The Complex Organic Nonsugars of High Molecular Weight, The Lipids of Sugarcane, Color and Colored Nonsugars, Inorganic Nonsugars, The Agents Used in Sugar Manufacture, The Physical and Technical Conditions in Sugar Manufacture ( Temperature and Density and pH), Chemical Technology of the Purification Process, Fundamental Reactions of the Clarification Process, Technology of the Clarification Process, Clarification of Cane Juices by Means of the Sulphitation Process, The Carbonation Process, Index.
520			_aPreface, Chemical Properties of Sucrose, Physical Properties of Sucrose, Physical and Chemical Properties of the Reducing Sugars (Dextrose and Levulose), The Non-Nitrogenous Organic Acids of Sugarcane, The Nitrogen-Containing Nonsugars (The Amino Acids and Proteins), The Complex Organic Nonsugars of High Molecular Weight, The Lipids of Sugarcane, Color and Colored Nonsugars, Inorganic Nonsugars, The Agents Used in Sugar Manufacture, The Physical and Technical Conditions in Sugar Manufacture ( Temperature and Density and pH), Chemical Technology of the Purification Process, Fundamental Reactions of the Clarification Process, Technology of the Clarification Process, Clarification of Cane Juices by Means of the Sulphitation Process, The Carbonation Process, Index.
700	1		_aHonig Pieter _92385
942			_cBK
999			_c1821 _d1821