Food Analysis: Fourth Edition provides a comprehensive overview of the principles, methods, and applications of food analysis used to evaluate food quality, composition, authenticity, and safety. The book covers sampling techniques, analytical quality assurance, and the determination of major food constituents, including moisture, ash, lipids, proteins, carbohydrates, vitamins, minerals, food additives, enzymes, and contaminants. It also examines the chemical and physical properties of foods and introduces modern analytical techniques such as spectroscopy, chromatography, mass spectrometry, immunoassays, and molecular biological methods. Combining theoretical foundations with practical laboratory applications, the book serves as an essential reference for students, researchers, food scientists, quality control analysts, and professionals in food science and related disciplines.

Ngôn ngữ:	eng
Tác giả:	Nielsen, S. Suzanne
Thông tin nhan đề:	Food Analysis: Fourth Edition
Nhà xuất bản:	Springer
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	602p.
Năm xuất bản:	2010