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Food Analysis / 3rd ed

By: Nielsen, S. Suzanne.
Material type: materialTypeLabelBookSeries: Publisher: India: Springer, 2003Edition: 3rd ed.Description: 536 p.ISBN: 0306474956 (hardcover); 9780306474958 (hardcover).Subject(s): Food--Analysis | Food Science and Human NutritionDDC classification: 664.07 Nielsen 19487 3rd 2003 Food.Science 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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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.07 Nielsen 20844 3rd 2003 Food.Science (Browse shelf) Available 20844
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.07 Nielsen 19486 3rd 2003 Food.Science (Browse shelf) Available 19486
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.07 Nielsen 19485 3rd 2003 Food.Science (Browse shelf) Available 19485
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664.07 Nielsen 19487 3rd 2003 Food.Science (Browse shelf) Available 19487
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
664.07 Henry 27519 1st 1998 Food.Science Nutritional Aspects of Food Processing and Ingredients 664.07 Khetarpau 27755 1st 2011 Food.Science Food Analysis 664.07 Kirthy 31080 1st 2015 Food.Science Food Processing Novel Technologies 664.07 Nielsen 19487 3rd 2003 Food.Science Food Analysis / 3rd ed 664.07 Nielsen 19486 3rd 2003 Food.Science Food Analysis / 3rd ed 664.07 Nielsen 19485 3rd 2003 Food.Science Food Analysis / 3rd ed 664.07 Nielsen 20844 3rd 2003 Food.Science Food Analysis / 3rd ed

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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