Food Analysis, Vol. 3: Biological Techniques

Volume 3 of the landmark treatise Food Analysis Principles and Techniques provides a distinctive comprehensive treatment of biological techniques utilized in the analysis of food constituents ranging from the use of biologically active molecules the enzymes to the employment of cell cultures microorganisms and whole animals Volume 3 Biological Techniques eliminates the problem of searching through widely scattered sources to achieve thorough understanding of the principles and techniques used in this area In self contained chapters written by renowned investigators to assure authoritative up to date coverage this unique resource systematically presents detailed background information for each technique to provide a solid conceptual framework details specific applications and procedures including numerous illustrative examples discusses advantages and limitations for each technique to help you select appropriate techniques for your needs and compares and contrasts the biological assay techniques with instrumental methods to enhance fuller understanding of the field Unmatched in scope Biological Techniques like its companion volumes in this important 8 volume set reflects the broad ranging recent developments in the field and is a requisite source for all food analysts in industry government and academia including food scientists nutritionists biochemists microbiologists toxicologists biologists and environmental chemists Additionally graduate students in food science and nutrition will find each volume of this work indispensable in their studies Book jacket