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Food Analysis

Food Analysis - 4th edition

ISBN13: 978-1441914774

Cover of Food Analysis 4TH 10 (ISBN 978-1441914774)
ISBN13: 978-1441914774
ISBN10: 1441914773
Cover type: Hardback
Edition/Copyright: 4TH 10
Publisher: Springer
Published: 2010
International: No

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Food Analysis - 4TH 10 edition

ISBN13: 978-1441914774

S. Suzanne Nielsen

ISBN13: 978-1441914774
ISBN10: 1441914773
Cover type: Hardback
Edition/Copyright: 4TH 10
Publisher: Springer

Published: 2010
International: No
Summary

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 are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

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