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Image of - Handbook of Indices of Food Quality and Authenticity
Handbook of Indices of Food Quality and Authenticity

Handbook of Indices of Food Quality and Authenticity

by Singhal

Encyclopedic in scope, this new 560-page handbook provides the food scientist and food analyst with a very detailed and up-to-date survey of analytical methods for all major food categories and hundreds of specific foods and ingredients within those categories. Both time-tested standard methods and new advanced methods are examined. Applications range from basic safety to numerous emerging applications such as those related to agrochemical residues, degradation in processing and geographical origin. The contents are carefully organized for easy access, supplemented with extensive quantitative data in convenient tables, and supported with thousands of references from the international food science literature. This is a valuable new reference for all those involved in the analysis, evaluation, formulation and regulation of food products.

Highlights

  • binding-icon

    9781855732995

    ISBN:

  • binding-icon

    Singhal

    Author:

  • binding-icon

    561

    Pages:

  • binding-icon

    215 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    1997

    Year:

  • edition-icon

    1st Edition

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹20544

₹25680

Encyclopedic in scope, this new 560-page handbook provides the food scientist and food analyst with a very detailed and up-to-date survey of analytical methods for all major food categories and hundreds of specific foods and ingredients within those categories. Both time-tested standard methods and new advanced methods are examined. Applications range from basic safety to numerous emerging applications such as those related to agrochemical residues, degradation in processing and geographical origin. The contents are carefully organized for easy access, supplemented with extensive quantitative data in convenient tables, and supported with thousands of references from the international food science literature. This is a valuable new reference for all those involved in the analysis, evaluation, formulation and regulation of food products.

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