Food Analysis Laboratory Manual (Record no. 110399)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03233nam a22004575i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 978-1-4419-1463-7 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20140220084505.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 100327s2010 xxu| s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781441914637 |
| -- | 978-1-4419-1463-7 |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1007/978-1-4419-1463-7 |
| Source of number or code | doi |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TDCT |
| Source | bicssc |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC012000 |
| Source | bisacsh |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.3 |
| Edition number | 23 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664 |
| Edition number | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Nielsen, S. Suzanne. |
| Relator term | author. |
| 245 10 - TITLE STATEMENT | |
| Title | Food Analysis Laboratory Manual |
| Medium | [electronic resource] / |
| Statement of responsibility, etc | by S. Suzanne Nielsen. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2. |
| 264 #1 - | |
| -- | Boston, MA : |
| -- | Springer US, |
| -- | 2010. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | IX, 177p. 8 illus. |
| Other physical details | online resource. |
| 336 ## - | |
| -- | text |
| -- | txt |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | c |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | cr |
| -- | rdacarrier |
| 347 ## - | |
| -- | text file |
| -- | |
| -- | rda |
| 490 1# - SERIES STATEMENT | |
| Series statement | Food Science Texts Series, |
| International Standard Serial Number | 1572-0330 |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Nutrition Labeling Using a Computer Program -- Assessment of Accuracy and Precision -- Determination of Moisture Content -- Determination of Fat Content -- Protein Nitrogen Determination -- Phenol-Sulfuric Acid Method for Total Carbohydrates -- Vitamin C Determination by Indophenol Method -- Complexometric Determination of Calcium -- Iron Determination in Meat Using Ferrozine Assay -- Sodium Determination Using Ion Selective Electrodes, Mohr Titration, and Test Strips -- Sodium and Potassium Determinations by Atomic Absorption Spectroscopy and Inductively Coupled Plasma-Atomic Emission Spectroscopy -- Standard Solutions and Titratable Acidity -- Fat Characterization -- Fish Muscle Proteins: Extraction, Quantitation, and Electrophoresis -- Enzyme Analysis to Determine Glucose Content -- Gliadin Detection in Food by Immunoassay -- Examination of Foods for Extraneous Materials -- High Performance Liquid Chromatography -- Gas Chromatography -- Viscosity Measurement Using a Brookfield Viscometer -- Calculation of CIE Color Specifications from Reflectance or Transmittance Spectra. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | 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 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food science. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Chemistry. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Science. |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY | |
| Title | Springer eBooks |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Printed edition: |
| International Standard Book Number | 9781441914620 |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Food Science Texts Series, |
| -- | 1572-0330 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | http://dx.doi.org/10.1007/978-1-4419-1463-7 |
| 912 ## - | |
| -- | ZDB-2-CMS |
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