Methods in food analysis /

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"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 di...

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Détails bibliographiques
Auteur principal: Rui M S Cruz
Autres auteurs: Cruz, Rui M. S., Khmelinskii, Igor, Vieira, Maria Margarida Cortez
Format: Printed Book
Publié: Boca Raton CRc 2014
Sujets:
Food Analysis
LEADER 01546cam a2200217 i 4500
020 |a 9781482231953 (hardback : acidfree paper) 
082 0 0 |a 664.07  |b RUT/ME 
100 |a Rui M S Cruz 
245 0 0 |a Methods in food analysis / 
260 |a Boca Raton  |b CRc  |c 2014 
300 |a x, 240 pages ;  |b illustrations (some color) ; 
500 |a "A Science Publishers book." 
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 |a Food Analysis 
700 1 |a Cruz, Rui M. S., 
700 1 |a Khmelinskii, Igor, 
700 1 |a Vieira, Maria Margarida Cortez, 
942 |c BK 
999 |c 5722  |d 5722 
952 |0 0  |1 0  |4 0  |6 664_070000000000000_RUT_ME  |7 0  |8 NFIC  |9 7112  |a KUFOS  |b KUFOS  |c GEN  |d 2016-06-09  |o 664.07 RUT/ME  |p 16279  |r 2016-06-09  |w 2016-06-09  |y BK 
952 |0 0  |1 0  |4 0  |6 664_070000000000000_RUT_ME  |7 0  |8 NFIC  |9 35184  |a KUFOS  |b KUFOS  |c GEN  |d 2017-05-03  |o 664.07 RUT/ME  |p 18830  |r 2017-05-03  |w 2017-05-03  |y BK 

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