Introduction To Chemical Analysis Of Foods Book Information:

(Topics and chapters covered in detail below):

Overview & Summary ofIntroduction To Chemical Analysis Of Foods Book

This book was designed for use as a text primarily for undergraduate students majoring in food science who are currently studying the chemical analysis of foods. This book covers only the analysis of chemical properties of food. It is not intended as a detailed reference, but as a general introduction to the techniques used in food analysis. In the book all topics include information on the basic principles, procedures, advantages, limitations, and applications of food analysis. All chapters have summaries and study questions, and key words or phrases are identified. Many also have practice problems and a comparison of possible methods. Most of the material covered in this book requires an understanding of general, organic, analytical and food chemistry, as well as biochemistry. With this basic knowledge, along with a food analysis course and other relevant food science courses, it is hoped that students can function within the food industry as necessary and relevant to food analysis.

• Book Type :

Reference

Book Binding :

Paperback

Language :

English

Number of Pages :

530 pages

ISBN - 10 :

8123908318

Introduction To Chemical Analysis Of Foods Published On :

2002

Resource:

Reference Books for Students, Teachers, Graudates, Professionals and all others

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