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...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | Livre |
| Langue: | English |
| Publié: |
CRC Press
2020
|
| Sujets: | |
| Accès en ligne: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| Résumé: | 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. |
|---|