01283nam a2200217Ia 4500 CTU_181080 210402s9999 xx 000 0 und d 5954000 664.07 C517 Chemical analysis of food : Techniques and applications [ edited by] Yolanda Picó Waltham, MA Academic Press 2012 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. Food,Food,Thực phẩm Analysis.,Composition,Phân tích Tuyến Trung tâm Học liệu Trường Đại học Cần Thơ