- Bliv medlem
-
Log ind
Du er ikke logget ind
Log ind Opret dig - Kurv
Du er ikke logget ind
Beskrivelse
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, p