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.

Katkıda bulunan(lar):

Yayıncı: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2014]Tanım: x, 240 pages ; illustrations (some color) ; 24 cmİçerik türü:

text

Ortam türü:

unmediated

Taşıyıcı türü:

volume

ISBN:

9781482231953

Konu(lar):

Food Analysis -- methods

DDC sınıflandırma:

LOC sınıflandırması:

RA601 .M48 2014

NLM sınıflandırma:

QU 50

Özet: "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"--

Bu kütüphanenin etiketleri: Kütüphanedeki eser adı için etiket yok. Etiket eklemek için oturumu açın.

Mevcut
Materyal türü	Ana kütüphane	Koleksiyon	Yer numarası	Durum	İade tarihi	Barkod	Materyal Ayırtmaları
Kitap	Mehmet Akif Ersoy Merkez Kütüphanesi Genel Koleksiyon	Non-fiction	QU50 .M48 2014 (Rafa gözat(Aşağıda açılır))	Kullanılabilir		043723

Toplam ayırtılanlar: 0

"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"--

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