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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| Главные авторы: | , , |
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| Формат: | |
| Язык: | English |
| Опубликовано: |
CRC Press
2020
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| Предметы: | |
| Online-ссылка: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Итог: | 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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