Food Analysis: Theory & Practice, 4/Ed
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Pomeranz
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789386800664
Copyright Year: 2020
About the Book
Food Analysis: Theory & Practice (4th Edition) is designed as a comprehensive textbook for students of food science and technology. The book emphasizes fundamental principles of food analysis rather than focusing only on procedural details, helping readers build strong conceptual clarity.
It covers both classical analytical methods and modern instrumental techniques used in food laboratories today. Detailed explanations of spectroscopy, chromatography, electrophoresis, mass spectrometry, nuclear magnetic resonance, and other analytical tools are included, along with diagrams, applications, and sample problems with solutions.
The book also discusses sampling techniques, preparation of samples, reliability of results, and reporting methods. In addition, it explores the analysis of moisture, carbohydrates, lipids, proteins, minerals, and sensory evaluation of foods. Suitable for undergraduate students as well as researchers and professionals, this edition serves as both a learning resource and a practical reference guide in food analysis.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Food Analysis: Theory & Practice, 4/Ed
Food Analysis: Theory & Practice, 4/Ed
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Pomeranz
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789386800664
Copyright Year: 2020
About the Book
Food Analysis: Theory & Practice (4th Edition) is designed as a comprehensive textbook for students of food science and technology. The book emphasizes fundamental principles of food analysis rather than focusing only on procedural details, helping readers build strong conceptual clarity.
It covers both classical analytical methods and modern instrumental techniques used in food laboratories today. Detailed explanations of spectroscopy, chromatography, electrophoresis, mass spectrometry, nuclear magnetic resonance, and other analytical tools are included, along with diagrams, applications, and sample problems with solutions.
The book also discusses sampling techniques, preparation of samples, reliability of results, and reporting methods. In addition, it explores the analysis of moisture, carbohydrates, lipids, proteins, minerals, and sensory evaluation of foods. Suitable for undergraduate students as well as researchers and professionals, this edition serves as both a learning resource and a practical reference guide in food analysis.
Original: $6.67
-70%$6.67
$2.00Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Book Details
Publisher: Scientific International Pvt. Ltd.
Author: Pomeranz
Language: English
Subject: Food Science
Binding: Paperback
ISBN: 9789386800664
Copyright Year: 2020
About the Book
Food Analysis: Theory & Practice (4th Edition) is designed as a comprehensive textbook for students of food science and technology. The book emphasizes fundamental principles of food analysis rather than focusing only on procedural details, helping readers build strong conceptual clarity.
It covers both classical analytical methods and modern instrumental techniques used in food laboratories today. Detailed explanations of spectroscopy, chromatography, electrophoresis, mass spectrometry, nuclear magnetic resonance, and other analytical tools are included, along with diagrams, applications, and sample problems with solutions.
The book also discusses sampling techniques, preparation of samples, reliability of results, and reporting methods. In addition, it explores the analysis of moisture, carbohydrates, lipids, proteins, minerals, and sensory evaluation of foods. Suitable for undergraduate students as well as researchers and professionals, this edition serves as both a learning resource and a practical reference guide in food analysis.
