Methods of Analysis of Food Components and Additives (PDF)
(Sprache: Englisch)
Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key...
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Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.
Autoren-Porträt
Semih Otles is Vice Dean of the Engineering Faculty at Ege University in Turkey.
Bibliographische Angaben
- 2011, 2. Auflage, 534 Seiten, Englisch
- Herausgegeben: Semih Otles
- Verlag: Taylor & Francis
- ISBN-10: 1439815534
- ISBN-13: 9781439815533
- Erscheinungsdatum: 16.11.2011
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Grösse: 7.76 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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