Methods in Food Analysis

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Technique - Food Manufacturing
Methods in Food Analysis

Methods in Food Analysis

Name: Methods in Food Analysis
ISBN: 9781482231953

Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

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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, presenting methodologies for specific work conditions. It provides a reference for food engineers and researchers working in the area of food science and technology as well as undergraduate and postgraduate students.

درجه (قاطیغوری(:

Technique - Food Manufacturing

کال:

2014

خپرندویه اداره:

CRC Press

ژبه:

english

صفحه:

250

ISBN 10:

1482231956