Pearson's Composition and Analysis of Foods

by Ruth Kirk

Cover for Pearson's Composition and Analysis of Foods
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Summary

In the US, co-published by John Wiley. This new edition of a classic reference in food science (the 8th edition was first published by Churchill Livingston in 1981 under the title Pearson's chemical analysis of foods and reprinted by Longman in 1987) has been completely revised and updated. It now includes considerably more information and new data on the composition of foods. Recent developments in analytic techniques such as NIR spectroscopy and HPLC have also been covered and the sections on contaminants have been expanded. Notwithstanding the numerous changes and updatings, Pearson's remains the essential reference for food analysts, whether using complex new methods or simpler methods common in smaller, less well-equipped laboratories. Acidic paper. Annotation copyright Book News, Inc. Portland, Or.

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