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Food Analysis Laboratory Manual

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Cover of 'Food Analysis Laboratory Manual'

Table of Contents

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    Book Overview
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    Chapter 1 Laboratory Standard Operating Procedures
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    Chapter 2 Preparation of Reagents and Buffers
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    Chapter 3 Dilutions and Concentrations
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    Chapter 4 Statistics for Food Analysis
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    Chapter 5 Nutrition Labeling Using a Computer Program
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    Chapter 6 Accuracy and Precision Assessment
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    Chapter 7 High-Performance Liquid Chromatography
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    Chapter 8 Gas Chromatography
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    Chapter 9 Mass Spectrometry with High-Performance Liquid Chromatography
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    Chapter 10 Moisture Content Determination
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    Chapter 11 Ash Content Determination
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    Chapter 12 Fat Content Determination
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    Chapter 13 Protein Nitrogen Determination
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    Chapter 14 Total Carbohydrate by Phenol-Sulfuric Acid Method
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    Chapter 15 Vitamin C Determination by Indophenol Method
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    Chapter 16 Water Hardness Testing by Complexometric Determination of Calcium
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    Chapter 17 Phosphorus Determination by Murphy-Riley Method
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    Chapter 18 Iron Determination by Ferrozine Method
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    Chapter 19 Sodium Determination Using Ion-Selective Electrodes, Mohr Titration, and Test Strips
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    Chapter 20 Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Optical Emission Spectroscopy
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    Chapter 21 Standard Solutions and Titratable Acidity
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    Chapter 22 Fat Characterization
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    Chapter 23 Proteins: Extraction, Quantitation, and Electrophoresis
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    Chapter 24 Glucose Determination by Enzyme Analysis
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    Chapter 25 Gliadin Detection by Immunoassay
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    Chapter 26 Viscosity Measurements of Fluid Food Products
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    Chapter 27 CIE Color Specifications Calculated from Reflectance or Transmittance Spectra
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    Chapter 28 Extraneous Matter Examination
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    Chapter 29 Answers to Practice Problems in Chap. 2, Preparation of Reagents and Buffers
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    Chapter 30 Answers to Practice Problems in Chap. 3, Dilutions and Concentrations
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    Chapter 31 Answers to Practice Problems in Chap. 4, Use of Statistics in Food Analysis
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Title
Food Analysis Laboratory Manual
Published by
Springer International Publishing, January 2017
DOI 10.1007/978-3-319-44127-6
ISBNs
978-3-31-944127-6, 978-3-31-944125-2
Authors

Suzanne Nielsen, Nielsen, S. Suzanne

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X Demographics

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 58 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 58 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 20 34%
Student > Master 9 16%
Researcher 5 9%
Student > Ph. D. Student 3 5%
Student > Postgraduate 2 3%
Other 3 5%
Unknown 16 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 14 24%
Chemistry 10 17%
Engineering 7 12%
Biochemistry, Genetics and Molecular Biology 5 9%
Environmental Science 2 3%
Other 2 3%
Unknown 18 31%