Methods in food analysis
"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. Th...
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| Format | Electronic eBook |
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| Language | English |
| Published |
Boca Raton :
CRC Press,
[2014]
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781482231960 |
| DOI | 10.1201/b16964 |
| Physical Description | 1 online zdroj : text file, PDF |
Cover
| Summary: | "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"--Provided by publisher. |
|---|---|
| Item Description: | "A Science Publishers book." |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781482231960 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity |
| DOI: | 10.1201/b16964 |
| Physical Description: | 1 online zdroj : text file, PDF |