ENGLISH

Methods in Food Analysis

By Margarida Vieira , Rui M. S. Cruz , Igor Khmelinskii

Book information

Publisher
CRC Press
Year
2014
ISBN
1482231956, 9781482231953
Language
english
Format
PDF
Filesize
6 MB (6131867 bytes)
Pages
250\250
Time added
2014-07-05 08:02:16

Description

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.

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