Analytical chemistry of foods /

Analytical chemistry of foods /

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Bibliographic Details
Main Author: James, C. S. (Ceirwyn S.)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: London ; New York : Blackie Academic & Professional, 1995.
Edition:First edition.
Subjects:
Food > Analysis.
Food > Composition.
Aliments > Analyse.
Aliments > Composition.
Chimie analytique.
Bestandteil.
Lebensmittel.
Lebensmittelanalyse.
Quantitative Analyse.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 1 Theory
  • 1 Introduction
  • 2 Assessment of analytical methods and data
  • 3 Principles of techniques used in food analysis
  • 4 Theory of analytical methods for specific food constituents
  • 2 Experimental
  • 5 Experimental procedures estimation of major food constituents
  • 6 General food studies
  • 7 Additional reading material.