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Handbook of Food Analysis Fidel Toldra 3 Revised edition
Handbook of Food Analysis
Fidel Toldra
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.
1568 pages, 355 black & white illustrations, 183 black & white tables
| メディア | 書籍 Book pack (複数冊セット) |
| 単位数 | 2 |
| リリース済み | 2015年6月10日 |
| ISBN13 | 9781466556546 |
| 出版社 | Taylor & Francis Inc |
| ページ数 | 1568 |
| 寸法 | 240 × 297 × 220 mm · 4,10 kg |
| 言語 | 英語 |
| 編集者 | Nollet, Leo M.L. (University College Ghent) |
| 編集者 | Toldra, Fidel (Inst de Agroquimica y Tecnologia de Alimentos, Spain) |
