Food analysis
著者
書誌事項
Food analysis
（Food science texts series）
Aspen Publishers, 1998
2nd ed
- : alk. paper
- 統一タイトル
-
Introduction to the chemical analysis of foods
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注記
Rev. ed. of: Introduction to the chemical analysis of foods. c1994
"A Chapman & Hall food science title."
Includes bibliographical references and index
内容説明・目次
内容説明
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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