Food analysis:
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 inva...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston
Springer
2010
|
| Ausgabe: | 4th ed. |
| Schriftenreihe: | Food Science Text Series
|
| Schlagworte: | |
| Online-Zugang: | DE-92 |
| Zusammenfassung: | 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 spect |
| Beschreibung: | Description based upon print version of record |
| Beschreibung: | Online-Ressource (586 p.) |
| ISBN: | 9781441914781 |
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| 520 | |a 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 spect | ||
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Datensatz im Suchindex
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| discipline | Chemie / Pharmazie |
| edition | 4th ed. |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-10-14T14:12:03Z |
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| isbn | 9781441914781 |
| language | English |
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| publishDate | 2010 |
| publishDateSearch | 2010 |
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| publisher | Springer |
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| series2 | Food Science Text Series |
| spelling | Nielsen, S. Suzanne Verfasser aut Food analysis S. Susanne Nielsen 4th ed. Boston Springer 2010 Online-Ressource (586 p.) txt rdacontent c rdamedia cr rdacarrier Food Science Text Series Description based upon print version of record 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 spect Electronic books Food / Analysis |
| spellingShingle | Nielsen, S. Suzanne Food analysis Electronic books Food / Analysis |
| title | Food analysis |
| title_auth | Food analysis |
| title_exact_search | Food analysis |
| title_full | Food analysis S. Susanne Nielsen |
| title_fullStr | Food analysis S. Susanne Nielsen |
| title_full_unstemmed | Food analysis S. Susanne Nielsen |
| title_short | Food analysis |
| title_sort | food analysis |
| topic | Electronic books Food / Analysis |
| topic_facet | Electronic books Food / Analysis |
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