Articles liés à Food Analysis: Fourth Edition
Synopsis
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.
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Présentation de l'éditeur
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.
Présentation de l'éditeur
Food Analysis provides an overview of the basic principles, procedures, advantages, limitations and applications for food analysis in laboratory experiments. Topics include regulations, standards, labeling, sampling, data handling and more.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurSpringer
- Date d'édition2012
- ISBN 10 1461425891
- ISBN 13 9781461425892
- ReliureBroché
- Langueanglais
- Numéro d'édition4
- Nombre de pages616
- ÉditeurNielsen S. Suzanne
- Coordonnées du fabricantnon disponible
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Food Analysis
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 undergraduat. N° de réf. du vendeur 4197584
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Food Analysis
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 616 pp. Englisch. N° de réf. du vendeur 9781461425892
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Food Analysis (Food Science Text Series)
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Food Analysis
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Food Analysis
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Springer US, Chapman And Hall/CRC, 2012
ISBN 10 : 1461425891
ISBN 13 : 9781461425892
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. N° de réf. du vendeur 9781461425892
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Food Analysis (Food Science Text Series)
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Springer, 2012
ISBN 10 : 1461425891
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paperback. Etat : Good. This item shows signs of wear from consistent use, but it remains in good condition and works perfectly. All pages and cover are intact , but may have aesthetic issues such as small tears, bends, scratches, and scuffs. Spine may also show signs of wear. Pages may include some notes and highlighting. May include "From the library of" labels. Satisfaction Guaranteed. N° de réf. du vendeur 4BQGBJ0120TX_ns
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Food Analysis
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Food Analysis (Food Science Text Series)
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Food Analysis (Food Science Text Series)
Edité par
Springer, 2012
ISBN 10 : 1461425891
ISBN 13 : 9781461425892
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