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Food Science & Nutrition | Food Analysis Laboratory Manual

Food Analysis Laboratory Manual

Nielsen, Suzanne

2nd ed. 2010, IX, 177 p.

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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.

 

Content Level » Lower undergraduate

Keywords » Absorption - Calcium - Vitamin - Vitamin C - color - enzymes - extraction - spectroscopy - viscosity

Related subjects » Analytical Chemistry - Food Science & Nutrition - Industrial Chemistry and Chemical Engineering

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