| 书目名称 | Food Analysis | | 编辑 | S. Suzanne Nielsen | | 视频video | | | 概述 | New edition of well-known textbook.Invaluable reference for professionals in industry.Teaching materials available via editor | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.. | | 出版日期 | Textbook 20175th edition | | 关键词 | Food Analysis Labs; Laboratory Exercises; Food Analysis Methods; Food Analysis Techniques; Laboratory Ma | | 版次 | 5 | | doi | https://doi.org/10.1007/978-3-319-45776-5 | | isbn_softcover | 978-3-319-83371-2 | | isbn_ebook | 978-3-319-45776-5Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer International Publishing 2017 |
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发表于 2025-3-21 17:22:24
