Food Analysis: Edition 4
S. Suzanne Nielsen
Jun 2010 · Springer Science & Business Media
5.0star
3 reviewsreport
Ebook
602
Pages
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About this ebook
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Ratings and reviews
5.0
3 reviews
kaveri kavya
- Flag inappropriate
February 6, 2020
This material is in internet.dont spend money
Geci Krasniqi
- Flag inappropriate
May 9, 2014
exellent
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