Handbook of Food Analysis - Two Volume Set
1.074,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
payback
537 °P sammeln
  • Broschiertes Buch

The Handbook of Food Analysis, Third Edition, presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding two-volume reference delineates the physical and chemical properties of nutrients and other food components. It provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accuracy, and reliability of each procedure. Sixteen new chapters have been added to this two-volume reference. They discuss hand analysis techniques of rheological, thermal, and…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
The Handbook of Food Analysis, Third Edition, presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding two-volume reference delineates the physical and chemical properties of nutrients and other food components. It provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques; it also assesses the relative advantage, accuracy, and reliability of each procedure. Sixteen new chapters have been added to this two-volume reference. They discuss hand analysis techniques of rheological, thermal, and flavor properties of food as well as various methods and techniques in food analysis. Chapters on amines, flavorings, and food traceability are also included.
Autorenporträt
Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium.