Food Analysis

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, l...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Nielsen, S. Suzanne. (Editor)
Format: eBook
Language: English
Published: Cham : Springer International Publishing : Imprint: Springer, 2017.
Edition: 5th ed. 2017.
Series: Food Science Text Series,
Subjects:
analýza potravin
potravinářská chemie
food analysis
food chemistry
elektronické knihy
kolektivní monografie
electronic books
collective monographs
ISBN: 9783319457765
Physical Description: 1 online resource (XX, 649 p. 326 illus., 99 illus. in color.)

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Table of contents

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020 |a 9783319457765 
024 7 |a 10.1007/978-3-319-45776-5  |2 doi 
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080 |a (0.034.2:08)   |2 MRF 
080 |a (048.8:082)  |2 MRF 
245 1 0 |a Food Analysis /  |c edited by S. Suzanne Nielsen. 
250 |a 5th ed. 2017. 
264 1 |a Cham :  |b Springer International Publishing :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (XX, 649 p. 326 illus., 99 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Food Science Text Series,  |x 1572-0330 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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.  Methods of analysis covered include information on the basic principles, advantages, limitations, and applications.  Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded.  Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.- Resumé vydavatel 
650 0 7 |a analýza potravin  |7 ph135544  |2 czenas 
650 0 7 |a potravinářská chemie  |7 ph115834  |2 czenas 
650 0 9 |a food analysis  |2 eczenas 
650 0 9 |a food chemistry  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a kolektivní monografie  |7 fd501537  |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a collective monographs  |2 eczenas 
700 1 |a Nielsen, S. Suzanne.  |e editor. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9783319457741 
830 0 |a Food Science Text Series,  |x 1572-0330 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-3-319-45776-5  |y Plný text 
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992 |c NTK-SpringerCHEMS 

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