Food Analysis - Rilegato

Rilegato

ISBN 10: 083421203X ISBN 13: 9780834212039

Casa editrice: Aspen Publishers Inc.,U.S., 1998

Riassunto

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.

Su questo libro

Recensione

`...an excellent introductory food analysis textbook...for instruction, or as a reference manual for analysts in the food industry.'
Food Technology

Product Description

Book by Nielsen S Suzanne

Dettagli dell'edizione

• Editore: Aspen Publishers Inc.,U.S.
• Data di pubblicazione: 1998
• Lingua: Inglese
• ISBN 10: 083421203X
• ISBN 13: 9780834212039
• Rilegatura: Copertina rigida
• Numero edizione: 2
• Numero di pagine: 672
• Redattore: Nielsen Suzanne
• Contatto del produttore: non disponibile
• Persona responsabile: CMN Printpool Inh. Mathis Neumann; https://www.also.com/ec/cms5/en_6000/6000/index.jsp; ; Friedrich-Karl-Str. 9; Hamburg; Germania