Pearson's Composition and Analysis of Foods - Hardcover

Kirk, Ronald S.; Sawyer, Ronald; Egan, Harold

Hardcover

ISBN 10: 0582409101 ISBN 13: 9780582409101

Publisher: Addison-Wesley Longman Ltd, 1991

Synopsis

In the US, co-published by John Wiley. This new edition of a classic reference in food science (the 8th edition was first published by Churchill Livingston in 1981 under the title Pearson's chemical analysis of foods and reprinted by Longman in 1987) has been completely revised and updated. It now includes considerably more information and new data on the composition of foods. Recent developments in analytic techniques such as NIR spectroscopy and HPLC have also been covered and the sections on contaminants have been expanded. Notwithstanding the numerous changes and updatings, Pearson's remains the essential reference for food analysts, whether using complex new methods or simpler methods common in smaller, less well-equipped laboratories. Acidic paper. Annotation copyright Book News, Inc. Portland, Or.

About this title

Review:

'... The Bible of the Food Analyst.' Journal of the Association of Public Analysts'.. Characterised by practical details, diagrams and apparatus. The strength of this book has always been its intrinsic usefulness ... well-balanced and authoritative.' Food Chemistry

About this edition

• Publisher: Addison-Wesley Longman Ltd
• Publication date: 1991
• ISBN 10: 0582409101
• ISBN 13: 9780582409101
• Binding: Hardcover
• Number of pages: 708