Pearson's composition and analysis of foods.
By: Kirk, Ronald S
.
Contributor(s): Sawyer, Ronald | Egan, Harold.
Material type: 
BookPublisher: Harlow : Wiley, 1991Edition: 9th ed. / Ronald S. Kirk and Ronald Sawyer.Description: x, 708 p. : ill. ; 25 cm.ISBN: 0582409101; 047021693X (USA only).Subject(s): Food -- Analysis | Food adulteration and inspectionDDC classification: 664.07 | Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| General Lending | MTU Bishopstown Library Lending | 664.07 (Browse shelf(Opens below)) | 1 | Available | 00098688 | ||
| General Lending | MTU Bishopstown Library Lending | 664.07 (Browse shelf(Opens below)) | 1 | Available | 00018161 | ||
| General Lending | MTU Bishopstown Library Store Item | 664.07 (Browse shelf(Opens below)) | 1 | Available | 00021903 |
Enhanced descriptions from Syndetics:
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.
Rev. ed. of: Pearson's chemical analysis of foods. 8th ed. / Harold Egan, Ronald S. Kirk, Ronald Sawyer. 1981.
Includes bibliographical references and index.
Legislation, standards and nutrition -- General chemical methods -- General instrumental methods -- Food additives -- Contaminants -- Sugars and preserves -- Fruit and vegetable products -- Cereals and flour -- Starch products; baking powders; eggs; salad cream -- Beverages and chocolate -- Herbs and spices. Salt -- Fermentation products -- Flesh foods -- Dairy products I -- Dairy products II -- Oils and fats.
CIT Module CHEA 8003 - Core reading