Pearson's Composition and Analysis of Foods

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9780582409101: Pearson's Composition and Analysis of Foods
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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.

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'... 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

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9780470216934: Pearson's Composition and Analysis of Foods

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ISBN 10:  047021693X ISBN 13:  9780470216934
Publisher: Longman Publishing Group, 1990
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Book Description Pearson Education Limited, United Kingdom, 1991. Paperback. Condition: New. 9th edition. Language: English . Brand New Book ***** Print on Demand *****. 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. Seller Inventory # AAV9780582409101

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Book Description Pearson Education Limited, United Kingdom, 1991. Paperback. Condition: New. 9th edition. Language: English . Brand New Book ***** Print on Demand *****.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. Seller Inventory # AAV9780582409101

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