Pearson's Composition and Analysis of Foods

Completely revised and updated, this edition now includes considerably more information on the composition and contamination of foods. Developments in analytical techniques such as NIR spectroscopy and HPLC have been covered, as well as the legal requirements which have to be met by scientists worldwide.

Summary

Completely revised and updated, this edition now includes considerably more information on the composition and contamination of foods. Developments in analytical techniques such as NIR spectroscopy and HPLC have been covered, as well as the legal requirements which have to be met by scientists worldwide.

Product details

• Authors: H. Egan (Late), R.S. Kirk, R. Sawyer
• Publisher: Pearson Academic
• Languages: English
• Product format: Paperback / Softback
• Released: 01.01.1991
• EAN: 9780582409101
• ISBN: 978-0-582-40910-1
• No. of pages: 720
• Weight: 1300 g
• Series: Longman; Longman
• Subject: Natural sciences, medicine, IT, technology > Chemistry > Theoretical chemistry