Title Analytical chemistry of foods / C.S. James

Edition First edition Published London ; New York : Blackie Academic & Professional, 1995

Online access available from: ProQuest Ebook Central (owned titles)    View Resource Record

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Description 1 online resource (ix, 178 pages) : illustrations Contents 1 Theory -- 1 Introduction -- 2 Assessment of analytical methods and data -- 3 Principles of techniques used in food analysis -- 4 Theory of analytical methods for specific food constituents -- 2 Experimental -- 5 Experimental procedures estimation of major food constituents -- 6 General food studies -- 7 Additional reading material Bibliography Includes bibliographical references (page 173) and index Restricted Online access available only to subscribers Notes Also available in print Mode of access: World Wide Web Print version record Subject Food -- Analysis Food -- Composition Form Electronic book Author SpringerLink (Online service) ISBN 9781461521655

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