Handbook of Food Analysis: Physical characterization and nutrient analysis

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Handbook of Food Analysis: Physical characterization and nutrient analysis is written by Leo M. L. Nollet and published by CRC Press. It's available with International Standard Book Number or ISBN identification 0824750365 (ISBN 10) and 9780824750367 (ISBN 13).

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.