Editors:
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (21 chapters)
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Front Matter
About this book
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Editors and Affiliations
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Department of Food Science, Purdue University, West Lafayette, USA
S. Suzanne Nielsen
Bibliographic Information
Book Title: Food Analysis Laboratory Manual
Editors: S. Suzanne Nielsen
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4419-1463-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2010
eBook ISBN: 978-1-4419-1463-7Published: 20 March 2010
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 2
Number of Pages: IX, 177
Number of Illustrations: 8 b/w illustrations
Topics: Food Science, Industrial Chemistry/Chemical Engineering, Spectroscopy/Spectrometry