Nielsen, S. Suzanne.

Food Analysis / 3rd ed - 3rd ed. - India: Springer, 2003. - 536 p. ; - Food Science Texts Series .

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.

0306474956 (hardcover) 9780306474958 (hardcover)

Food Science and Human Nutrition

664.07 Nielsen 19487 3rd 2003 Food.Science

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