000			02042 am a2200325 i 4500
001			43723
008			131127s2014 flua b 001 0 eng
010			_a 2013047504
020			_a9781482231953 _qhardback : acid-free paper
035			_a(OCoLC)
040			_aDNLM/DLC _cDLC _dDLC _erda _dDLC _dBAUN _beng
049			_aBAUN_MERKEZ
050	0	0	_aRA601 _b.M48 2014
060	1	0	_aQU 50 _b.M48 2014
082	0	0	_223
245	0	0	_aMethods in food analysis / _ceditors, 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.
264		1	_aBoca Raton, FL : _bCRC Press, Taylor & Francis Group, _c[2014]
300			_ax, 240 pages ; _billustrations (some color) ; _c24 cm
336			_atext _2rdacontent _btxt
337			_aunmediated _2rdamedia _bn
338			_avolume _2rdacarrier _bnc
500			_a"A Science Publishers book."
504			_aIncludes bibliographical references and index.
520			_a"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"--
650	1	2	_aFood Analysis _xmethods.
700	1		_aCruz, Rui M. S.,
700	1		_aKhmelinskii, Igor,
700	1		_aVieira, Maria Margarida Cortez,
942			_2lcc _cKT
999			_c41272 _d41272