NT20703 FOOD ANALYSIS AND INSTRUMENTATION

No.

Title

Item Location

Call Number

1.

AOAC, 2000. American Official Analytical Chemists. 16th Edition. Washington D.C.: Association of Analytical Chemists.

N/A

N/A

2.

Christian, G.O. and O’rielly J.E. 1986. Instrumental Analysis. 2nd Edition

 

 

3.

King, R.D. 1978. Development In Food Analysis Techniques - 1. Applied Science. London

N/A

N/A

4.

Nielsen, S.S. 2003. Food Analysis. Third Edition. New York: Kluwer Academic / Plenum Publishers.

Main Library General Collection

TX545 . F54 2003

5.

Nitise wojo, P. 1996. Instrumentasi Dalam Analisis Makanan. Bangi: Penerbit UKM.

Main Library General Collection

 
TX541 . N57

6.

Pomeranz,Y. 1994. Food Analysis: Theory and Practice. London: Chapman and Hall Publication.

Main Library General Collection

TX541 . P64 1994

7.

Suzzane, S. N. 2010. Food Analysis (Food Science Text Series). Springer

Main Library General Collection

 
TX545 . F54 2010

8.

Suzzane, S. N. 2010. Food Analysis Laboratory Manual (Food Science Text Series). Springer

 

 

9.

Leo, M.L.N. & Fidel, T. 2013. Food Analysis by HPLC. 3rd. Edi. CRC Press.

Main Library General Collection

TX548.2 . L55F66 2013

10.

Micheal, H.T. & Charles, L.O. 2014. Physical Methods in Food Analysis (Acs Symposium series). American Chemical Society.

N/A

N/A

11. Micheal, H.T. & Charles, L.O. 2013. Physical Methods in Food Analysis (Acs Symposium series). American Chemical Society. Main Library General Collection TX541 . P478 2013

11.

Leo, M.L.N. & Fidel, T . 2012. Handbook of Analysis of Active Compounds in Functional Foods.CRC Press

Main Library General Collection

QP144 . F85H354 2012