Part One Basic Knowledge of Commodity Inspection Unit One Commodity Inspection Unit Two Inspection and Quarantine Authorities Unit Three Entry?Exit Inspection and Quarantine Unit Four Customs Declaration Part Two Basic Knowledge of Chemistry Unit Five Acids and Bases Unit Six Chemical Equilibrium Unit Seven Ionization Equilibrium Unit Eight Concepts of Organic Chemistry Unit Nine Types of Organic Chemistry Reactions and Identification of Organic Compounds Unit Ten Types of Polymers Part Three Knowledge of Commodity Analysis Unit Eleven Titrimetric Determination of Sodium Carbonate Unit Twelve Determination of Calcium Magnesium by EDTA Titratio Unit Thirteen Determination of COD in Water Unit Fourteen Determination of Peroxide Value in Food Lipids Unit Fifteen Determination of Active Ingredient in Dipterex Unit Sixteen Determination of Aspirin Unit Seventeen Pesticide Residue Monitoring and Food Safety Unit Eighteen Safety Regulation of Food Additives and Preservatives Unit Nineteen Regulations for Heavy Metals in Fertilizers Unit Twenty Recent Developments in Vegetable Oil Authentication Unit Twenty?OneOn?line Process NMR Used by Polypropylene Manufacturers Unit Twenty?TwoPharmaceutical Impurities Vocabulary Appendixes References 【内容简介】
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