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...
Đã lưu trong:
| Những tác giả chính: | , , |
|---|---|
| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
CRC Press
2020
|
| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
| Các nhãn: |
Thêm thẻ
Không có thẻ, Là người đầu tiên thẻ bản ghi này!
|
| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
|---|
| id |
oai:scholar.dlu.edu.vn:DLU123456789-93491 |
|---|---|
| record_format |
dspace |
| spelling |
oai:scholar.dlu.edu.vn:DLU123456789-934912023-11-11T07:03:15Z Methods in Food Analysis, 1st edition Cruz, Rui M. S. Khmelinskii, Igor Vieira, Margarida Food Science & Technology Physical Sciences 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. 2020-05-26T08:14:38Z 2020-05-26T08:14:38Z 2016 Book 9780429069833 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 en application/pdf CRC Press Boca Raton |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Food Science & Technology Physical Sciences |
| spellingShingle |
Food Science & Technology Physical Sciences Cruz, Rui M. S. Khmelinskii, Igor Vieira, Margarida Methods in Food Analysis, 1st edition |
| description |
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. |
| format |
Book |
| author |
Cruz, Rui M. S. Khmelinskii, Igor Vieira, Margarida |
| author_facet |
Cruz, Rui M. S. Khmelinskii, Igor Vieira, Margarida |
| author_sort |
Cruz, Rui M. S. |
| title |
Methods in Food Analysis, 1st edition |
| title_short |
Methods in Food Analysis, 1st edition |
| title_full |
Methods in Food Analysis, 1st edition |
| title_fullStr |
Methods in Food Analysis, 1st edition |
| title_full_unstemmed |
Methods in Food Analysis, 1st edition |
| title_sort |
methods in food analysis, 1st edition |
| publisher |
CRC Press |
| publishDate |
2020 |
| url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964 |
| _version_ |
1782545100725813248 |