Overview
- New edition of well-known textbook
- Invaluable reference for professionals in industry
- Teaching materials available via editor
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (36 chapters)
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Compositional Analysis of Foods
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Chemical Characterization and Associated Assays
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Analysis of Physical Properties of Foods
Keywords
About this book
Editors and Affiliations
About the editor
S. Suzanne Nielsen, a Professor in the Food Science Department at Purdue University, has taught Food Analysis lecture classes for 32 years, and Food Analysis laboratory courses for 19 years. She has received teaching awards from her department, college, university, and the Institute of Food Technologists. She has edited five editions of a textbook and three editions of a laboratory manual for Food Analysis. Â
Bibliographic Information
Book Title: Food Analysis
Editors: S. Suzanne Nielsen
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-3-319-45776-5
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing 2017
Hardcover ISBN: 978-3-319-45774-1Published: 16 June 2017
Softcover ISBN: 978-3-319-83371-2Published: 13 September 2018
eBook ISBN: 978-3-319-45776-5Published: 06 June 2017
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 5
Number of Pages: XX, 649
Number of Illustrations: 227 b/w illustrations, 99 illustrations in colour
Topics: Food Science, Industrial Chemistry/Chemical Engineering, Spectroscopy/Spectrometry