Methods in Food Analysis (BOK)

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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2014 Forlag
BERTRAMS
ISBN 9781482231953 Antall sider 250
Dimensjoner 15,6cm x 23,5cm x 2cm Vekt 499 gram
Leverandør Bertram Trading Ltd Andre medvirkende Igor Khmelinski, Margarida Viera, Rui M. S. Cruz
Emner og form Food & beverage technology