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
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245 0 0 |a Methods in food analysis  |c editors, Rui M.S. Cruz, Igor Khmelinskii, Margarida C. Vieira 
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504 |a Includes bibliographical references and index 
520 |a 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. 
592 |a INV26407  |b 8/1/2021  |c RM 715.54  |h Pustaka Kamza 
650 2 |a Food Analysis  |x methods 
700 1 |a Cruz, Rui M. S.  |e editor 
700 1 |a Khmelinskii, Igor  |e editor 
700 1 |a Vieira, Maria Margarida Cortez  |e editor 
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