Modern Methods of Food Analysis

Stewart Kent

ISBN 10: 087055462X / ISBN 13: 9780870554629

Published by AvI Pub, 1984

About this Item

Modern Methods of Food Analysis by Stewart Kent Avi Pub., 1984 unstated ed. ISBN: 087055462x Hardback in good condition, NO dust jacket. Text is clean and unmarked, binding tight. Cover shows slight signs of wear is good overall. Contains 16 chapters on food analysis for the producer, packer. System approach to food analysis, Determination of nutrients in foods, computer use in food labs, sample preparation, NBS standards, Quality assurance, atomic absorption spectrometry, reflectance spectroscopy, biological and biochemical assays, microbiological assays, sensory analysis, determination of flavor components, gas chromatography, analysis of pesticides, flow inject analysis, liquid chromatography. B&W illustrations. charts, graphs, index, 421 pages.

Seller Inventory # 004551

Bibliographic Details

• Title: Modern Methods of Food Analysis
• Publisher: AvI Pub
• Publication Date: 1984
• Language: English
• ISBN 10: 087055462X
• ISBN 13: 9780870554629
• Binding: Hardcover
• Edition: Unstated.
• Condition: Good
• Book Type: Book
• Seller catalogs:
  • Science

About this title

Synopsis

This Symposium on Modern Methods of Food Analysis was the sev­ enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In­ ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.