About the series

The books are a comprehensive set of day to day guides for the laboratory worker, providing the current state of the art on food analysis techniques. Each book averages about 200 pages and will contain real examples of food analysis, concentrating on how to overcome problems arising during sample preparation, data collection and analysis. The series includes books that address the particular problem of one analyte, and those that describe the applications of particular analytical techniques. 

This series answers a real need for concise and readable texts on analytical techniques specifically geared to food science and encompassing both established and developing techniques.

Generally, an author or editor will be invited by a Series Editor to prepare a monograph on an agreed topic. Potential authors or editors should also feel free to approach the Series Editors with suggested topics for Monographs.