Methods in Food Analysis, 1st edition
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book...
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| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
CRC Press
2020
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| Subjects: | |
| Online Access: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
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| Institutions: | Thư viện Trường Đại học Đà Lạt |
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| Summary: | This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis. |
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