Methods in food analysis

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...

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Bibliographic Details

Other Authors:	Cruz, Rui M. S. (Editor), Khmelinskii, Igor (Editor), Vieira, Maria Margarida Cortez (Editor)
Format:	Book
Language:	English
Published:	Boca Raton CRC Press/Taylor & Francis Group 2014
Subjects:	Food Analysis > methods
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