With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance product development and food safetythe science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield filling your needs for up-to-date detailed treatment of the methods of food analysis. Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniquesranging from the measurement of physical parameters such as temperature solubilityand viscosity to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapidquantitative analysis Physicochemical Techniques assures you comprehensive accuratecoverage that you can turn to time and time again. Consolidating the expertise of renowned international authorities Food Analysis: Principlesand Techniques serves as the complete state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry government and academiaincludingfood scientists chemists biochemists nutritionists environmental chemistsand microbiologists-this major resource will be the standard by which other works arecompared. Also graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies. Language: English