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...
में बचाया:
| मुख्य लेखकों: | , , |
|---|---|
| स्वरूप: | पुस्तक |
| भाषा: | English |
| प्रकाशित: |
CRC Press
2020
|
| विषय: | |
| ऑनलाइन पहुंच: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| सारांश: | 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. |
|---|