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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
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€ 105,49
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Paredzamā piegāde . gada 18. sept. - . gada 2. okt.
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Analysis of Food Spices: Identification and Authentication - Food Analysis & Properties
The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2025. gada 26. maijs |
| ISBN13 | 9781032246895 |
| Izdevēji | Taylor & Francis Ltd |
| Lapas | 323 |
| Izmēri | 150 × 220 × 10 mm · 680 g |
| Valoda | Angļu |
| Redaktors | Ahamad, Javed |
| Redaktors | Ahmad, Javed (College of Pharmacy, Najran University) |
| Redaktors | Nollet, Leo M.L. (University College Ghent) |
