Food Analysis

byS. Suzanne Nielsen

Paperback | September 13, 2018

Food Analysis by S. Suzanne Nielsen
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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.

S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions o...
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Title:Food AnalysisFormat:PaperbackProduct dimensions:649 pages, 10.98 X 8.27 X 0 inShipping dimensions:649 pages, 10.98 X 8.27 X 0 inPublished:September 13, 2018Publisher:Springer NatureLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:3319833715

ISBN - 13:9783319833712

Appropriate for ages: All ages

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