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250 sidor
2014

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.

Författare: Rui M S Cruz, Igor Khmelinskii, Margarida Vieira
Illustratör: color 27 Illustrations 4-pages insert goes at end of book 5 Illustrations black and white
Format: Inbunden
ISBN: 9781482231953
Språk: Engelska
Antal sidor: 250
Utgivningsdatum: 2014-06-04
Förlag: CRC Press Inc