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Methods in Food Analysis Rui M S Cruz 1st edition
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Methods in Food Analysis
Rui M S Cruz
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.
250 pages, 27 black & white illustrations, 5 colour illustrations
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | June 4, 2014 |
| ISBN13 | 9781482231953 |
| Publishers | Taylor & Francis Inc |
| Pages | 250 |
| Dimensions | 163 × 241 × 19 mm · 490 g |
| Language | English |
| Editor | Cruz, Rui M. S. (ISE-University of Algarve, Faro, Portugal) |
| Editor | Khmelinskii, Igor (Universidade do Algarve, Faro, Portugal) |
| Editor | Vieira, Margarida (Universidade do Algarve, Faro, Portugal) |
