This book provides information on the techniques needed to analyze foods in laboratory experiments. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.
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This book provides information on the techniques needed to analyze foods in laboratory experiments. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.
Read Less
Add this copy of Food Analysis (Food Science Text Series) to cart. $269.88, good condition, Sold by Book Words rated 5.0 out of 5 stars, ships from Midland Park, NJ, UNITED STATES, published 2017 by Springer.
Add this copy of Food Analysis (Food Science Text Series) to cart. $270.88, good condition, Sold by TEXTSHUB rated 5.0 out of 5 stars, ships from Franklin Lakes, NJ, UNITED STATES, published 2017 by Springer.
Add this copy of Food Analysis (Food Science Text Series) to cart. $9.99, very good condition, Sold by HPB-Emerald rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2014 by Springer.
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Add this copy of Food Analysis to cart. $22.59, very good condition, Sold by Infosource Books rated 2.0 out of 5 stars, ships from Gainesville, FL, UNITED STATES, published 2014 by Springer Science & Business Media.
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Used-Very Good. 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..
