Analytical chemistry of foods
著者
書誌事項
Analytical chemistry of foods
（A Chapman & Hall food science book）
Aspen Publishers, 1999
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注記
Originally published: New York : Chapman & Hall , 1995
Includes index
内容説明・目次
内容説明
This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. International Standard Organization (ISO) methods are distilled and covered, where appropriate, in a manner which allows for ease of use where absolute measurements are not required.
目次
Theory. Introduction. Assessment of Analytical Methods and Data. Principals of Techniques Used in Food Analysis. Theory of Analytical Methods for Specific Food Constituents. Experimental Procedures--Estimation of Major Food Constituents. General Food Studies. Additional Reading Material. Index
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