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food Analysis 3Rd Ed Hc. By Nielsen,S.
723.60 EGP

food Analysis 3Rd Ed Hc. By Nielsen,S.

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723.60 EGP 

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Category Type
Foods Sciences
ISBN
9780306474958
Author
Nielsen,S.
Publisher
Springer-Verlag
Description:

  • 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 ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Foods Sciences
    ISBN
    9780306474958
    Item EAN
    2724603849214
    People
    Author
    Nielsen,S.
    People
    Publisher
    Springer-Verlag
    Category Type
    Foods Sciences
    ISBN
    9780306474958
    Item EAN
    2724603849214
    People
    Author
    Nielsen,S.
    People
    Publisher
    Springer-Verlag
    Technical Information
    Binding
    Paperback
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    • 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
    • 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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