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Instructor's Manual for Food Analysis : Answers to Study Questions 🔍
S. Suzanne Nielsen (auth.), S. Suzanne Nielsen (eds.) Springer US : Imprint: Springer, Food Science Text Series, Third Edition, Boston, MA, 2003
English [en] · PDF · 6.4MB · 2003 · 📘 Book (non-fiction) · 🚀/lgli · Save
description
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry
Alternative edition
Food science text series, 3, Boston, MA, 2003
Alternative edition
Place of publication not identified, 2003
Alternative edition
United States, United States of America
metadata comments
lg2777672
date open sourced
2020-08-30
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