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.
Download free Food Analysis Food Science Text Series
Download free Food Analysis Food Science Text Series
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