Rui M. S. Cruz Additional Author Igor Khmelinskii Additional Author Margarida C. Viera Additional Author mixed material bibliography New York CRC Press 2014 en English

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250 p.;18 x 25 cm 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. - Food Analysis Methods 001.42 9781482231953 UNRIYO LIBRARY PERPUSTAKAAN UNIVERSITAS RESPATI YOGYAKARTA (UNRIYO) 001.42 CRU m 1792PR2-1 Perpustakaan Kampus 2 - Jln. Raya Tajem Km 1,5 Maguwoharjo, Sleman, Yogyakarta. 001.42 CRU m C1 1792PR2-2 Perpustakaan Kampus 2 - Jln. Raya Tajem Km 1,5 Maguwoharjo, Sleman, Yogyakarta. 001.42 CRU m C2 foodAnalysis.jpg.jpg 8600 2023-09-15 14:17:03 2023-09-15 14:17:03 machine generated