| 书目名称 | Food Analysis | | 编辑 | S. Suzanne Nielsen | | 视频video | | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | .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.. | | 出版日期 | Textbook 20104th edition | | 关键词 | Absorption; Fluor; Magnetic Resonance; Vitamin; color; enzymes; food industry; nuclear magnetic resonance; s | | 版次 | 4 | | doi | https://doi.org/10.1007/978-1-4419-1478-1 | | isbn_softcover | 978-1-4614-2589-2 | | isbn_ebook | 978-1-4419-1478-1Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer Science+Business Media, LLC 2010 |
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发表于 2025-3-21 19:32:00
