Food Analysis [electronic resource] / 5th ed. 2017

상세정보

자료유형	e-Book
서명/저자사항	Food Analysis [electronic resource] / edited by S. Suzanne Nielsen.
개인저자	Nielsen, S. Suzanne. editor.
단체저자명	SpringerLink (Online service).
판사항	5th ed. 2017.
발행사항	Cham: Springer International Publishing: Imprint: Springer, 2017.
형태사항	XX, 649 p. 326 illus., 99 illus. in color. .
총서사항	Food Science Text Series,1572-0330
기본자료 저록	Springer Nature eBook
기타형태 저록	Printed edition: 9783319457741 Printed edition: 9783319457758 Printed edition: 9783319833712
ISBN	9783319457765
기타표준부호	10.1007/978-3-319-45776-5doi
요약	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.
일반주제명	Chemical engineering. Spectroscopy. Food Science. Industrial Chemistry/Chemical Engineering. Spectroscopy/Spectrometry.
분류기호(DDC)	664
언어	영어
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