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Books > Science & Mathematics > Chemistry > Analytical chemistry > Qualitative analytical chemistry > Chemical spectroscopy, spectrochemistry
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Food Analysis (Hardcover, 5th ed. 2017)
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Food Analysis (Hardcover, 5th ed. 2017)
Series: Food Science Text Series
Expected to ship within 9 - 15 working days
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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.
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