مكتبة جامعة عجلون الوطنية

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Nielsen's food analysis / B. Pam Ismail, S. Suzanne Nielsen, editors

Contributor(s): Material type: TextSeries: Food science text seriesPublisher: Cham : Springer, [2024]Copyright date: ©2024Edition: Sixth editionDescription: 1 online resource (xxiii, 614 pages) : illustrations (some color)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9783031506420
Other title:
  • Food analysis
Subject(s): Additional physical formats: No titleDDC classification:
  • 664/.07 23/eng/20240709
LOC classification:
  • TX541 2024
Online resources: Summary: 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
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Books مكتبة جامعة عجلون الوطنية TX541 2024 (Browse shelf(Opens below)) Available e4025
Books مكتبة جامعة عجلون الوطنية TX541 2024 (Browse shelf(Opens below)) Available e4026

Includes bibliographical references and index

Available to OhioLINK libraries

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

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