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Food analysis

By: S. Suzanne Nielsen. Series: Food Science Text Series. Edition: 4th ed. 2010. New York, NY : Springer. 2010. eBook., Database: eBook Index

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitat...


Food Analysis Laboratory Manual

By: S. Suzanne Nielsen. Series: Food Science Text Series. Cham, Switzerland : Springer. 2017. eBook., Database: eBook Index

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters t...


Food Analysis Laboratory Manual

By: S. Suzanne Nielsen. Series: Food Science Text Series. Edition: 2nd ed. 2010. New York, NY : Springer. 2010. eBook., Database: eBook Index

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the...


Statistics for Food Analysis

By: Andrew P. Neilson; Sean F. O’Keefe. In: Food Analysis Laboratory Manual. :49- 62; Cham : Springer International Publishing, 2016. Language:   English, Database: Springer Nature eBooks

This chapter is a review of basic statistics, showing how statistics is used in the context of food analysis. The use of statistics is important in using food analysis data to solve problems and ...


Emirates journal of food and agriculture [electronic resource].

United Arab Emirates : College of Food & Agriculture, United Arab Emirates University Language: English, Database: VNU HCM – eBook catalog


Correction to: Food Analysis Laboratory Manual

By: S. Suzanne Nielsen. In: Food Analysis Laboratory Manual. :C1-C2; Cham : Springer International Publishing, 2018. Language: English, Database: Springer Nature eBooks

error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.


Answers to Practice Problems in Chap. 4, Use of Statistics in Food Analysis

By: Andrew P. Neilson; Sean F. O’Keefe. In: Food Analysis Laboratory Manual.

:247-249; Cham : Springer International Publishing, 2016. Language: English, Database: Springer Nature eBooks

What is the mean of the observations (mg/cup)? x ¯ = ∑ x i n = x 1 + x 2 + … + x n − 1 + x n n = 1967.1 mg / cup 6 = 327.85 mg / cup , round to 328 mg / cup What is the standard deviation of the ...


United   States   Government   Regulations    and   International    Standards   Related to Food Analysis

By: S. Suzanne Nielsen. In: Food Analysis. :15-33; Boston, MA : Springer US, 2009. Language: English, Database: Springer Nature eBooks

Knowledge of government regulations relevant to the chemical analysis of foods is extremely important to persons working in the food industry. Federal laws and regulations reinforce the efforts o...


Application of Enzymes in Food Analysis

By: Joseph R. Powers. In: Food Analysis. :283-299; Boston, MA : Springer US, 2009. Language: English, Database: Springer Nature eBooks

Enzymes are protein catalysts that are capable of very great specificity and reactivity under physiological conditions. Enzymatic analysis is the measurement of compoundswith the aid of added enz...


Introduction to Food Analysis

By: S. Suzanne Nielsen. In: Food Analysis. :3-14; Boston, MA : Springer US, 2009. Language: English, Database: Springer Nature eBooks

Investigations in food science and technology, whether by the food industry, governmental     agencies,      or      universities,      often      require      determination of food composition and characteristics. Trends an...


Rheological Principles for Food Analysis

By: Christopher R. Daubert; E. Allen Foegeding. In: Food Analysis. :541-554; Boston, MA : Springer US, 2009. Language: English, Database: Springer Nature eBooks

Food scientists are routinely confronted with the need to measure physical properties related to sensory texture and processing needs. These properties are determined by rheological methods, wher...