ISBN
| 9781482231960 |
DDC
| 363.1926 |
Tác giả CN
| Cruz, Rui M. S. |
Nhan đề
| Methods in food analysis / Rui M. S. Cruz, Igor Khmelinskii, Maria Margarida Cortez Vieira |
Thông tin xuất bản
| Boca Raton : CRC Press, 2014 |
Mô tả vật lý
| x, 250 pages : illustrations (some color) |
Tóm tắt
| 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 |
Từ khóa tự do
| Thực phẩm |
Từ khóa tự do
| Food Analysis |
Từ khóa tự do
| Food Safety measures |
Từ khóa tự do
| Các biện pháp an toàn |
Tác giả(bs) CN
| Khmelinskii, Igor |
Tác giả(bs) CN
| Vieira, Maria Margarida Cortez |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
|
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245 | |aMethods in food analysis / |cRui M. S. Cruz, Igor Khmelinskii, Maria Margarida Cortez Vieira |
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260 | |aBoca Raton : |bCRC Press, |c2014 |
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300 | |ax, 250 pages : |billustrations (some color) |
---|
520 | |aThis 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 |
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---|
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---|
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700 | |aKhmelinskii, Igor |
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700 | |aVieira, Maria Margarida Cortez |
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852 | |aThư Viện Đại học Nguyễn Tất Thành |
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