Analytical techniques for foods and agricultural products

Autori

• W. Jeffrey Hurst

Parametri

• Fotografia
• Analysis and control methods for foods and agricultural products

Maggiori informazioni sul libro

An English translation of the French volume comprehensively covering the main analytical techniques used in the food industry. The 41 contributors describe the physical and chemical principles underlying each technique, reviewing the advantages and limitations of the method in the general areas of spectroscopy, biochemical analysis, sensory analysis, and nutritional analysis. Each of these broader categories is divided into specific discussions of areas within the subject e.g. near infrared spectroscopy, chromatography, enzymatic analysis, principles of food toxic analysis. Includes illustrations. Annotation copyright by Book News, Inc., Portland, OR

Lingua: Inglese

Pubblicato: 1996