FOOD ANALYSIS THEORY AND PRACTICE
A text for undergraduate and graduate students in food science and technology, as well as a reference and source book on analytical methods and instruments for professional researchers in the field of food analysis. This revised edition (2nd ed., 1987) adds new chapters on capillary zone electrophor...
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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg, Maryland
An Aspen Publication
2000
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| Edition: | THIRD EDITION |
| Series: | A Chapman & Hall Food Science Book
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | A text for undergraduate and graduate students in food science and technology, as well as a reference and source book on analytical methods and instruments for professional researchers in the field of food analysis. This revised edition (2nd ed., 1987) adds new chapters on capillary zone electrophoresis and thermal analysis, and expanded discussions of sampling, preparation of samples, reporting results, reliability of results, extraction with supercritical fluid techniques, and line process monitoring |
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| Physical Description: | xiv, 778 pages illustrations 23 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 0834218267 |
Food analysis theory and practice 
Food analysis theory and practice 
Food Analysis Laboratory Manual for Diploma Food Technology