Handbook of dairy foods analysis

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles...

Mô tả đầy đủ

Đã lưu trong:
Chi tiết về thư mục
Định dạng: Sách
Ngôn ngữ:Undetermined
Được phát hành: Boca Raton, FL CRC Press 2009
Những chủ đề:
Các nhãn: Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ
LEADER 01533nam a2200205Ia 4500
001 CTU_154956
008 210402s9999 xx 000 0 und d
020 |c 3112000 
082 |a 637 
082 |b H236 
245 0 |a Handbook of dairy foods analysis 
245 0 |c Edited by Leo M.L. Nollet, Fidel Toldrá 
260 |a Boca Raton, FL 
260 |b CRC Press 
260 |c 2009 
520 |a Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. 
650 |a Dairy products 
650 |x Analysis 
904 |i Giang 
980 |a Trung tâm Học liệu Trường Đại học Cần Thơ