Nielsen Food Analysis (Food Science Texts Series) by S. Suzanne Nielsen 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.
Book Info
Text provides an overview of food analysis for undergraduate students majoring in food science. Includes a new chapter on agricultural biotechnology methods of analysis, and updated chapters. Also suitable as a reference for professionals. Includes index, references, and study questions. Previous edition: c1998.
Book Details
Book Info
Text provides an overview of food analysis for undergraduate students majoring in food science. Includes a new chapter on agricultural biotechnology methods of analysis, and updated chapters. Also suitable as a reference for professionals. Includes index, references, and study questions. Previous edition: c1998.
Book Details
- Hardcover: 536 pages
- Publisher: Springer; 3rd edition (January 24, 2007)
- Language: English
- ISBN-10: 0306474956
- ISBN-13: 9780306474958
- Product Dimensions: 11.2 x 8.6 x 1.6 inches
- List Price: $80.00
- Price: $64.10
- You Save: $15.90 (20%)
