Food Analysis (Fifth Edition)
食品分析（第五版）

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Author：S. Suzanne Nielsen



This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.
五版提供了分析食品化學(xué)和物理特性所需技術(shù)的信息。這本書是理想的食品分析本科課程，也是一個寶貴的參考在食品行業(yè)的專業(yè)人士。關(guān)于法規(guī)、標(biāo)簽、取樣和數(shù)據(jù)處理的一般信息章節(jié)為關(guān)于確定化學(xué)成分和特性、物理性質(zhì)以及有害物質(zhì)和成分的特定方法的章節(jié)提供了背景信息。 返回小木蟲查看更多