Methods in food analysis / editors, Rui M.S. Cruz, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal, Igor Khmelinskii, CIQA and Department of Chemistry and Pharmacy, FCT, University of Algarve, Portugal, Margarida C. Vieira, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal.

Other author Cruz, Rui M. S.
Other author Khmelinskii, Igor.
Other author Vieira, Maria Margarida Cortez.
Format Electronic
Publication InfoBoca Raton, FL : CRC Press, Taylor & Francis Group, [2014]
Descriptionx, 240 pages ; illustrations (some color) ; 24 cm
Supplemental ContentFull text available from Ebook Central - Academic Complete
Subjects
Food Analysis--methods.

Abstract "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"-- Provided by publisher.
General note"A Science Publishers book."
Bibliography noteIncludes bibliographical references and index.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
LCCN 2013047504
ISBN9781482231953 (hardback : acid-free paper)

Availability

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