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Methods in food analysis / editors, Rui M.S. Cruz, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal, Igor Khmelinskii, CIQA and Department of Chemistry and Pharmacy, FCT, University of Algarve, Portugal, Margarida C. Vieira, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal. - x, 240 pages ; illustrations (some color) ; 24 cm

"A Science Publishers book."

Includes bibliographical references and index.

"The book reviews methods of analysis and detection in the area of food science and technology. There are seven chapters, each dealing with the determination/quantification analyses of quality parameters in food which cover 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 with specific work conditions. It will serve as a source of reference for universities, food engineers and researchers from R&D laboratories working in the area of food science and technology. Students at undergraduate and postgraduate levels in food science and technology will also benefit from the book"--

ISBN: 9781482231953

LCCN: 2013047504

Subjects--Topical Terms:
Food Analysis--methods.

LC Class. No.: RA601 / .M48 2014

Dewey Class. No.:

National Library of Medicine Call No.: QU 50 / .M48 2014