 |
ISBN
| 9783319833712 | |
DDC
| 664.07 | |
Nhan đề
| Food analysis / [edited by] Suzanne Nielsen. | |
Lần xuất bản
| 5th ed. | |
Thông tin xuất bản
| Switzerland : Springer, 2017 | |
Mô tả vật lý
| xx, 649 pages. : illustrations (some color) ; 29 cm. | |
Tùng thư
| Food science text series. | |
Phụ chú
| Includes index. | |
Tóm tắt
| 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. | |
Thuật ngữ chủ đề
| Food-Analysis | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Nielsen, Suzanne S | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 083862 |
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| 044 | |asz |
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| 082 | |a664.07|bF6861|223 |
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| 245 | |aFood analysis /|c[edited by] Suzanne Nielsen. |
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| 250 | |a5th ed. |
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| 260 | |aSwitzerland : |bSpringer, |c2017 |
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| 300 | |axx, 649 pages. : |billustrations (some color) ; |c29 cm. |
|---|
| 490 | |aFood science text series. |
|---|
| 500 | |aIncludes index. |
|---|
| 520 | |aThis 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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| 541 | |aSpringer |
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| 650 | |aFood|xAnalysis |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 700 | |aNielsen, Suzanne S|cedited by |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 083862 |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/21267_foodanalysisthumbimage.jpg |
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| 890 | |c1|a1|b0|d2 |
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