 |
DDC
| 664.07 | |
Nhan đề
| Food analysis / S Suzanne Nielsen edited | |
Thông tin xuất bản
| New York : Springer, 2003 | |
Mô tả vật lý
| 534 p. ; cm. | |
Tóm tắt
| This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. | |
Thuật ngữ chủ đề
| Food
-Analysis | |
Thuật ngữ chủ đề
| Food -Analysis | |
Thuật ngữ chủ đề
| Food -Analysis-Problems, exercises, etc. | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Nielsen, S Suzanne | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 245 | |aFood analysis / |cS Suzanne Nielsen edited |
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| 260 | |aNew York : |bSpringer, |c2003 |
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| 300 | |a534 p. ; |ccm. |
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| 520 | |aThis book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook. |
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|vAnalysis |
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| 650 | |aFood |vAnalysis |
|---|
| 650 | |aFood |vAnalysis|xProblems, exercises, etc. |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aNielsen, S Suzanne|eedited |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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