Methods in food analysis / editors, Rui M.S. Cruz, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal, Igor Khmelinskii, CIQA and Department of Chemistry and Pharmacy, FCT, University of Algarve, Portugal, Margarida C. Vieira, CIQA and Department of Food Engineering, ISE, University of Algarve, Portugal.
Material type:
TextPublication details: USA: CRC Press, c2014.Description: x, 240 pages ; illustrations (some color) ; 24 cmISBN: - 9781482231953 (hardback : acidfree paper)
- 363.1926 23 MET- 2014 1400554
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Books
|
Department of Diet and Nutrition Sciences Library Book Cart | Book | 363.1926 MET- 2014 1400554 (Browse shelf(Opens below)) | 1 | Available | 1400554 | |||
|
Books
|
Department of Diet and Nutrition Sciences Library Book Cart | Book | 363.1926 MET- 2014 1400555 (Browse shelf(Opens below)) | 2 | Available | 1400555 |
Browsing Department of Diet and Nutrition Sciences Library shelves, Shelving location: Book Cart Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 363.192 HAS-R 2005 1400760 Regulation of functional foods and nutraceuticals : | 363.192 REG-C 2005 1400880 Regulation of Functional Foods and Nutraceuticals : a Global Perspective. | 363.192 REG-C 2005 1400881 Regulation of Functional Foods and Nutraceuticals : a Global Perspective. | 363.1926 MET- 2014 1400554 Methods in food analysis / | 363.1926 MET- 2014 1400555 Methods in food analysis / | 363.1929 GRA-C 2015 1400603 Gracey's Meat Hygiene | 363.1929 GRA-C 2015 1400604 Gracey's Meat Hygiene |
"A Science Publishers book."
Includes bibliographical references and index.
"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"--