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...
שמור ב:
| Những tác giả chính: | , , |
|---|---|
| פורמט: | ספר |
| שפה: | English |
| יצא לאור: |
CRC Press
2020
|
| נושאים: | |
| גישה מקוונת: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| סיכום: | 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. |
|---|