Chemical analysis of food : Techniques and applications
The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively reference...
Uloženo v:
| Médium: | Kniha |
|---|---|
| Jazyk: | Undetermined |
| Vydáno: |
Waltham, MA
Academic Press
2012
|
| Témata: | |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 01283nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_181080 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 5954000 | ||
| 082 | |a 664.07 | ||
| 082 | |b C517 | ||
| 245 | 0 | |a Chemical analysis of food : | |
| 245 | 0 | |b Techniques and applications | |
| 245 | 0 | |c [ edited by] Yolanda Picó | |
| 260 | |a Waltham, MA | ||
| 260 | |b Academic Press | ||
| 260 | |c 2012 | ||
| 520 | |a The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. | ||
| 650 | |a Food,Food,Thực phẩm | ||
| 650 | |x Analysis.,Composition,Phân tích | ||
| 904 | |i Tuyến | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||