Food Analysis (BOK)

S Suzanne Nielsen

799,00 79900
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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 also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2010 Forfatter S Suzanne Nielsen
Forlag
Springer
ISBN 9781441914774
Antall sider 564 Dimensjoner 21,7cm x 28,8cm x 3,8cm
Vekt 1664 gram Leverandør Bertram Trading Ltd
Andre medvirkende S.Suzanne Nielsen