Food analysis  [electronic resource] / 
edited by S. Suzanne Nielsen. 
 - 4th ed. 
 - New York :  Springer,  2010. 
 - 1 online resource (xiv, 602 p.) :  ill. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>pt. 1. General information -- pt. 2. Compositional analysis of foods -- pt. 3. Chemical properties and characteristics of foods -- pt. 4. Spectroscopy -- pt. 5. Chromatography -- pt. 6. Physical properties of foods. 
<br/><br/><br/>Electronic reproduction. <br/>Palo Alto, Calif. : <br/>ebrary, <br/>2010. <br/>Available via World Wide Web. <br/>Access may be limited to ebrary affiliated libraries. 
<br/><br/><label>ISBN: </label>9781441914774 9781441914781 (e-book) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Analysis.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>Dewey Class. No.: </label>664.07