Food Analysis (Hardcover, 5th ed. 2017)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Food Science Text Series
Release date:	June 2017
First published:	2017
Editors:	S. Suzanne Nielsen
Dimensions:	279 x 210 x 42mm (L x W x T)
Format:	Hardcover
Pages:	649
Edition:	5th ed. 2017
ISBN-13:	978-3-319-45774-1
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Science & Mathematics > Chemistry > Analytical chemistry > Qualitative analytical chemistry > Chemical spectroscopy, spectrochemistry > General Promotions
LSN:	3-319-45774-8
Barcode:	9783319457741

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