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書籍詳目資料
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| 最後更新時間 |
20160909075919 |
| ISBN |
9781482231953(hbk.):NT$4970 |
| 國家書目號 |
US2013047504 |
| 作品語文 |
英語 |
| 出版國別 |
美國 |
| 題名著者 |
Methods in food analysis/editors, Rui M.S. Cruz, Igor Khmelinskii, Margarida C. Vieira. |
| 出版項 |
Boca Raton, FL:CRC Press, Taylor & Francis Group,c2014. |
| 稽核項 |
x, 240 p.:ill. (some col.),24 cm. |
| 一般注 |
"A Science Publishers book." |
| 一般注 |
Includes bibliographical references and index. |
| 摘要 |
"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"-- |
| 主題標題 |
Food Analysis--methods. |
| DDC |
363.19/2623 |
| 美國會分類 |
RA601.M48 2014 |
| NLM |
QU 50 |
| 其他著者 |
Cruz,Rui M. S. |
| 其他著者 |
Khmelinskii,Igor |
| 其他著者 |
Vieira,Maria Margarida Cortez |
| 出處 |
台灣 |
| 館藏記錄 |
99/RA601/M592 |