CRC Press - Methods In Food Analysis (2014 EN)

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    Author: Rui M. S. Cruz (Editor), Igor Khmelinskii (Editor), Margarida Vieira (Editor)
    Full Title: Methods In Food Analysis
    Publisher: CRC Press; 1 edition (June 4, 2014)
    Year: 2014
    ISBN-13: 9781482231953 (978-1-4822-3195-3), 9781482231960 (978-1-4822-3196-0)
    ISBN-10: 1482231956, 1482231964
    Pages: 250
    Language: English
    Genre: Food Science: Food Chemistry
    File type: PDF (True)
    Quality: 10/10
    Price: £118.00

    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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