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, p
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语言 英语 ● 格式 PDF ● 网页 248 ● ISBN 9781482231960 ● 编辑 Rui M. S. Cruz & Igor Khmelinskii ● 出版者 CRC Press ● 发布时间 2016 ● 下载 6 时 ● 货币 EUR ● ID 3272634 ● 复制保护 Adobe DRM
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