Singhal, Rekha.
Handbook of Indices of Food Quality and Authenticity - 1st ed. - UK: CRC Press, 1997. - 561 p. ; - Woodhead Publishing Series in Food Science, Technology and Nutrition .
Encyclopedic in scope, this new 560-page handbook provides the food scientist and food analyst with a very detailed and up-to-date survey of analytical methods for all major food categories and hundreds of specific foods and ingredients within those categories. Both time-tested standard methods and new advanced methods are examined. Applications range from basic safety to numerous emerging applications such as those related to agrochemical residues, degradation in processing and geographical origin. The contents are carefully organized for easy access, supplemented with extensive quantitative data in convenient tables, and supported with thousands of references from the international food science literature. This is a valuable new reference for all those involved in the analysis, evaluation, formulation and regulation of food products.
1855732998 (hardcover) 9781855732995 (hardcover)
Food--Quality
Food Quality and Authenticity
Food Science and Human Nutrition
Food Containments
664.07 Singhal 19042 1st 1997 Food.Science
Handbook of Indices of Food Quality and Authenticity - 1st ed. - UK: CRC Press, 1997. - 561 p. ; - Woodhead Publishing Series in Food Science, Technology and Nutrition .
Encyclopedic in scope, this new 560-page handbook provides the food scientist and food analyst with a very detailed and up-to-date survey of analytical methods for all major food categories and hundreds of specific foods and ingredients within those categories. Both time-tested standard methods and new advanced methods are examined. Applications range from basic safety to numerous emerging applications such as those related to agrochemical residues, degradation in processing and geographical origin. The contents are carefully organized for easy access, supplemented with extensive quantitative data in convenient tables, and supported with thousands of references from the international food science literature. This is a valuable new reference for all those involved in the analysis, evaluation, formulation and regulation of food products.
1855732998 (hardcover) 9781855732995 (hardcover)
Food--Quality
Food Quality and Authenticity
Food Science and Human Nutrition
Food Containments
664.07 Singhal 19042 1st 1997 Food.Science