title: The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)
author: Connie M. Weaver
description: "well written and full of goodies that extend its use and value not only to students and practicing food technologists but also to chemists. a valuable resource to anyone working in food science." - in Inform ABOUT THE FIRST EDITION: "a valuable addition to a sparse field with few published books. It offers a useful text for both new and established lab courses in food chemistry. For new instructors, it offers a complete course manual. For veteran instructors, the experimental descriptions and questions leave adequate room for extensions or integration into an established course. It is also good for courses with food science majors as well as nutrition/dietetic majors." - C.S. Shoemaker in J. Food Biochemistry
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  # Contents
  
  
  
  
  
  * [Cover](html/Cover.xhtml)
  
  
  * [Front Matter](html/104615_3_En_BookFrontmatter_OnlinePDF.xhtml)
  
  
  * [1\. Introductory Chapters](html/Part_1.xhtml)
  
  
  
  
  
  * [1\. Laboratory Standard Operating Procedures](html/104615_3_En_1_Chapter.xhtml)
  
  
  * [2\. Preparation of Reagents and Buffers](html/104615_3_En_2_Chapter.xhtml)
  
  
  * [3\. Dilutions and Concentrations](html/104615_3_En_3_Chapter.xhtml)
  
  
  * [4\. Statistics for Food Analysis](html/104615_3_En_4_Chapter.xhtml)
  
  
  
  
  
  
  
  
  * [2\. Laboratory Exercises](html/Part_2.xhtml)
  
  
  
  
  
  * [5\. Nutrition Labeling Using a Computer Program](html/104615_3_En_5_Chapter.xhtml)
  
  
  * [6\. Accuracy and Precision Assessment](html/104615_3_En_6_Chapter.xhtml)
  
  
  * [7\. High-Performance Liquid Chromatography](html/104615_3_En_7_Chapter.xhtml)
  
  
  * [8\. Gas Chromatography](html/104615_3_En_8_Chapter.xhtml)
  
  
  * [9\. Mass Spectrometry with High-Performance Liquid Chromatography](html/104615_3_En_9_Chapter.xhtml)
  
  
  * [10\. Moisture Content Determination](