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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| 主要な著者: | , , |
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| フォーマット: | 図書 |
| 言語: | English |
| 出版事項: |
CRC Press
2020
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| 主題: | |
| オンライン･アクセス: | 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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