Instructor’s Manual for Food Analysis: Second Edition: Answers to Study Questions

by S. Suzanne Nielsen

This book provides information on the techniques needed toanalyze foods in laboratory experiments. All topics covered includeinformation on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduatecourses in food analysis and is also an invaluable reference toprofessionals in the food industry. General information is provided onregulations, standards, labeling, sampling and data handling asbackground for chapters on specific methods to determine the chemicalcomposition and characteristics of foods. Large, expanded sections onspectroscopy and chromatography are also included. Other methods andinstrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of theiruse in the chemical analysis of foods. A helpful Instructor's Manualis available to adopting professors.

Genres: Science

136 pages, Paperback

First published May 31, 1993

Reviews

[Rose · Rating 3 out of 5]

How to rate a text book? Wouldn't say I "liked it" particularly, but it was generally well written and informative. A couple of errors in the calculations in chapter 4, be aware if you are using this!

[Siti Zulaikha]

Food Analysis