Methods in Food Analysis, 1st edition

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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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Bibliografiske detaljer
Những tác giả chính:	Cruz, Rui M. S., Khmelinskii, Igor, Vieira, Margarida
Format:	Bog
Sprog:	English
Udgivet:	CRC Press 2020
Fag:	Food Science & Technology Physical Sciences
Online adgang:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/93491 https://doi.org/10.1201/b16964
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