Food analysis / edited by S. Suzanne Nielsen.
Material type:
TextSeries: Food science text seriesPublication details: New York : Springer, 2014.Edition: 4th. edDescription: xiv, 602 p. : illus. ; 27 cmISBN: - 978-1-4419-1477-4
- TX 545 F54 2014
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TUP Manila Library | General Circulation Section-GF | TX 545 F54 2014 (Browse shelf(Opens below)) | Available | P00030037 |
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| TX 541 K86 2018 Food science catering technology and kitchen management / | TX 541 W7 1959 Food analysis; typical methods and the interpretation of results, | TX 545 B42 1995 Physico-chemical aspects of food processing / | TX 545 F54 2014 Food analysis / | TX 546 S76 2012 Sensory evaluation practices / | TX 551 R7 1949 Laboratory handbook for dietetics, | TX 553.A3 T39 1980 Food additives / |
Includes bibliographical references and index. Contents: Note continued: 27. Basic Principles of Chromatography / S. Suzanne Nielsen -- 28. High-Performance Liquid Chromatography / Mary Ann Rounds -- 29. Gas Chromatography / Gary A. Reineccius -- pt. VI. Physical Properties of Foods -- 30. Rheological Principles for Food Analysis / E. Allen Foegeding -- 31. Thermal Analysis / Shelly J. Schmidt -- 32. Color Analysis / Daniel E. Smith
The intent of this book is the same as that described in the Preface to the first three editions - a text primarily for undergraduate students majoring in food science, currently studying the analysis of food.
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