Instructor’s Manual for Food Analysis

Released on by S. Suzanne Nielsen
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  • Instructor’s Manual for Food Analysis Book Detail

  • Author : S. Suzanne Nielsen
  • Release Date : 2012-12-06
  • Publisher : Springer
  • Genre : Technology & Engineering
  • Pages : 145
  • ISBN 13 : 1461500338
  • File Size : 19,19 MB
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Instructor’s Manual for Food Analysis by S. Suzanne Nielsen PDF Summary

Book Description: The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.

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Instructor’s Manual for Food Analysis

Instructor’s Manual for Food Analysis

File Size : 34,34 MB
Total View : 1583 Views
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The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The thi

Food Analysis

Food Analysis

File Size : 29,29 MB
Total View : 216 Views
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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