| 書(shū)目名稱(chēng) | Food Analysis Laboratory Manual | | 編輯 | S. Suzanne Nielsen | | 視頻video | http://file.papertrans.cn/345/344936/344936.mp4 | | 概述 | Includes supplementary material: | | 叢書(shū)名稱(chēng) | Food Science Text Series | | 圖書(shū)封面 |  | | 描述 | .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. . | | 出版日期 | Textbook 20102nd edition | | 關(guān)鍵詞 | Absorption; Calcium; Vitamin; Vitamin C; color; enzymes; extraction; spectroscopy; viscosity | | 版次 | 2 | | doi | https://doi.org/10.1007/978-1-4419-1463-7 | | isbn_ebook | 978-1-4419-1463-7Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
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