With advances in techniques and technology coupled with the growing need to deal with the problems associated with quality assurance, product development, and food safety, the science of food analysis has developed rapidly in recent years.

Food Analysis: Principles and Techniques provides an unparalleled source of information for all aspects of this field, 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 techniques, ranging from the measurement of physical parameters, such as temperature, solubility, and viscosity, to the determination of food components at the supramolecular and atomic levels.

Incorporating the latest developments in instrumentation that facilitate rapid, quantitative analysis, Physicochemical Techniques assures you comprehensive, accurate coverage that you can turn to time and time again.

Consolidating the expertise of renowned international authorities, Food Analysis: Principles and Techniques serves as the complete, state-of-the-art reference and the basis for continuing development.

For all food analysts in industry, government, and academia—including food scientists, chemists, biochemists, nutritionists, environmental chemists, and microbiologists—this major resource will be the standard by which other works are compared. Also, graduate students in food science and nutrition will find each volume of this work indispensable in their studies.