Food Analysis. Fifth Edition

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DC Field	Value	Language
dc.contributor.author	Nielsen, Suzanne S. (Editor)	-
dc.date.accessioned	2020-12-08T09:33:12Z	-
dc.date.available	2020-12-08T09:33:12Z	-
dc.date.issued	2017	-
dc.identifier.isbn	978-3-319-45776-5	-
dc.identifier.issn	1572-0330	-
dc.identifier.issn	ISSN 2214-7799	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/142	-
dc.description	The intent of this fifth edition book is the same as that described in the Preface to the first four editions – a text primarily for undergraduate students majoring in food science, currently studying the analysis of foods.	en_US
dc.description.abstract	The big focus of this edition was to do a general update on methods and to make the content easier for readers to compare and contrast methods covered. The following summarize changes from the fourth edition: (1) general updates, including addition and deletion of methods, (2) three new chapters (“Determination of Total Phenolics and Antioxidants Capacity in Food and Ingredients,” “Food Microstructure Techniques,” “Food Forensic. Investigation”), (3) rewrote and/or reorganized some chapters, (4) added tables to some chapters to summarize and compare methods, and (5) added some colored figures.	en_US
dc.language.iso	en	en_US
dc.publisher	Springer	en_US
dc.relation.ispartofseries	Food Science Text Series;	-
dc.subject	Food Analysis	en_US
dc.subject	food science	en_US
dc.title	Food Analysis. Fifth Edition	en_US
dc.type	Book	en_US
Appears in Collections:	Nutrition Sciences

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2017_Book_Food Analysis.pdf		19.18 MB	Adobe PDF	View/Open