Analytical chemistry of foods / C.S. James.
By: James, C. S. (Ceirwyn S.)
.
Material type: 
BookPublisher: Gaithersburg, MD : Aspen Publishers, 1999Description: ix, 178 p. ; 25 cm. + pbk.ISBN: 0834212986.Subject(s): Food -- Analysis | Chemistry, AnalyticDDC 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 | 00191605 | ||
| General Lending | MTU Bishopstown Library Lending | 664.07 (Browse shelf(Opens below)) | 1 | Available | 00070682 |
Enhanced descriptions from Syndetics:
This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. International Standard Organization (ISO) methods are distilled and covered, where appropriate, in a manner which allows for ease of use where absolute measurements are not required.
Includes bibliographical references (page 173) and index.
Part 1: Theory -- Introduction -- Assessment of analytical methods and data -- Principles of techniques used in food analysis -- Theory of analytical methods for specific food constituents -- Part 2: Experimental -- Experimental procedures - estimation of major food constituents -- General food studies.
CIT Module CHEA 8003 - Core reading
Table of contents provided by Syndetics
- Theory
- Introduction
- Assessment of Analytical Methods and Data
- Principals of Techniques Used in Food Analysis
- Theory of Analytical Methods for Specific Food Constituents
- Experimental Procedures--Estimation of Major Food Constituents
- General Food Studies
- Additional Reading Material
- Index