Analytical Chemistry Of Foods / Edition 1 available in Paperback
This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subj ect is ensured by easy-to-follow discussions of the theory behind the methods. International Standard Organization (ISO) methods are distill ed and covered, where appropriate, in a manner which allows for ease o f use where absolute measurements are not required.
|Product dimensions:||7.44(w) x 9.69(h) x 0.38(d)|
Table of Contents
Theory. Introduction. Assessment of Analytical Methods and Data. Principals of Techniques Used in Food Analysis. Theory of Analytical Methods for Specific Food Constituents. Experimental ProceduresEstimation of Major Food Constituents. General Food Studies. Additional Reading Material. Index