Methods in Food Analysis

食品分析方法

食品科学技术基础学科

原   价:
2053.00
售   价:
1642.00
优惠
平台大促 低至8折优惠
发货周期:预计5-7周发货
出  版 社
出版时间
2014年06月04日
装      帧
精装
ISBN
9781482231953
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页      码
250
开      本
6-1/8x9-1/4
语      种
英文
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图书简介
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.
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Harvard Library
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