Food Analysis (Fifth Edition)
食品分析（第五版）

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Author：S. Suzanne Nielsen



This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.  The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry.  General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents.
五版提供了分析食品化学和物理特性所需技术的信息。这本书是理想的食品分析本科课程，也是一个宝贵的参考在食品行业的专业人士。关于法规、标签、取样和数据处理的一般信息章节为关于确定化学成分和特性、物理性质以及有害物质和成分的特定方法的章节提供了背景信息。 返回小木虫查看更多