vbid/9783031506437

Description

This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties.� The book is ideal for undergraduate courses in food analysis and it is also an invaluable reference for professionals in the food industry.� General information chapters on regulations, labeling sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and constituents of concern.� Methods of analysis cover information on the basic principles, advantages, limitations, and applications.� The information on food analysis applications has been expanded in a number of chapters that cover basic analytical techniques.� �Instructors who adopt the textbook can contact B. Ismail for access to a website with related teaching materials.Typham this is the title: Nielsen’s Food Analysis 6th Edition