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 are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
- ISBN10 083421203X
- ISBN13 9780834212039
- Publish Date May 1998 (first published 2 June 1994)
- Publish Status Out of Print
- Out of Print 23 March 2008
- Publish Country US
- Imprint Aspen Publishers Inc.,U.S.
- Edition 2nd Revised edition
- Format Hardcover
- Pages 672
- Language English