ENGLISH

Food Analysis Laboratory Manual

By S. Suzanne Nielsen (auth.)

Book information

Publisher
Springer International Publishing
Year
2017
ISBN
978-3-319-44125-2, 978-3-319-44127-6
DOI
10.1007/978-3-319-44127-6
Language
english
Format
PDF
Filesize
9 MB (9281545 bytes)
Series
Food Science Text Series
Edition
3
Pages
XI, 249\242
Time added
2017-06-25 01:07:36
Food Science;Industrial Chemistry/Chemical Enginee

Description

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

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