TY - BOOK ID - 4795265 TI - Food Analysis Laboratory Manual AU - Nielsen, S. Suzanne AU - SpringerLink (Online service) PY - 2010 SN - 9781441914637 9781441914620 1441914625 9786613510648 1441914633 1283510642 PB - Boston MA Springer US DB - UniCat KW - Chemistry. KW - Food Science. KW - Food science. KW - Chimie KW - Food KW - Analysis KW - Electronic books. -- local. KW - Food -- Analysis -- Handbooks, manuals, etc. KW - Food -- Analysis -- Laboratory manuals. KW - Diet & Clinical Nutrition KW - Biomedical Engineering KW - Health & Biological Sciences KW - Foods KW - Spectroscopy. KW - Chemical engineering. KW - Industrial Chemistry/Chemical Engineering. KW - Spectroscopy/Spectrometry. KW - Biotechnology. KW - Chemistry, Industrial KW - Engineering, Chemical KW - Industrial chemistry KW - Engineering KW - Chemistry, Technical KW - Metallurgy KW - Food biotechnology KW - Biotechnology KW - Genetically modified foods KW - Analysis, Spectrum KW - Spectra KW - Spectrochemical analysis KW - Spectrochemistry KW - Spectroscopy KW - Chemistry, Analytic KW - Interferometry KW - Optics KW - Radiation KW - Wave-motion, Theory of KW - Absorption spectra KW - Light KW - Spectroscope KW - Physical sciences KW - Qualitative KW - Dinners and dining KW - Home economics KW - Table KW - Cooking KW - Diet KW - Dietaries KW - Gastronomy KW - Nutrition KW - Science KW - Spectrometry KW - Food—Biotechnology. KW - Analytical chemistry UR - https://www.unicat.be/uniCat?func=search&query=sysid:4795265 AB - 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. ER -