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100327s2010 xxu| s |||| 0|eng d |
| 020 |
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|a 9781441914637
|9 978-1-4419-1463-7
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| 024 |
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|a 10.1007/978-1-4419-1463-7
|2 doi
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|a TP248.65.F66
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|a TDCT
|2 bicssc
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|a TEC012000
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|a 664
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|a Nielsen, S. Suzanne.
|e author.
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|a Food Analysis Laboratory Manual
|c by S. Suzanne Nielsen.
|h [electronic resource] /
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| 250 |
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|a 2.
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| 264 |
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1 |
|a Boston, MA :
|b Springer US,
|c 2010.
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| 300 |
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|a IX, 177p. 8 illus.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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| 347 |
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|a text file
|b PDF
|2 rda
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|a Food Science Texts Series,
|x 1572-0330
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| 520 |
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|a This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, 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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|a Chemistry.
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| 650 |
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|a Food science.
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| 650 |
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|a Chemistry.
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| 650 |
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|a Food Science.
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| 710 |
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|a SpringerLink (Online service)
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|t Springer eBooks
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| 776 |
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8 |
|i Printed edition:
|z 9781441914620
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| 830 |
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|a Food Science Texts Series,
|x 1572-0330
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| 856 |
4 |
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|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-1-4419-1463-7
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| 912 |
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|a ZDB-2-CMS
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| 950 |
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|a Chemistry and Materials Science (Springer-11644)
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