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 ...
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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.
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Add this copy of Handbook of Food Analysis, 3rd Edition, Two Volumes Set to cart. $232.05, new condition, Sold by discount_scientific_books rated 4.0 out of 5 stars, ships from Sterling Heights, MI, UNITED STATES, published 2015 by CRC Press.
Add this copy of Handbook of Food Analysis to cart. $1,238.60, new condition, Sold by Revaluation Books rated 4.0 out of 5 stars, ships from Exeter, DEVON, UNITED KINGDOM, published 2015 by CRC Pr I Llc.
