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Spectroscopic Methods in Food Analysis - Food Analysis & Properties 1. izdevums
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Spectroscopic Methods in Food Analysis - Food Analysis & Properties
Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for analyzing food quality attributes.
702 pages, 134 black & white illustrations
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2017. gada 21. decembris |
| ISBN13 | 9781498754613 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 664 |
| Izmēri | 150 × 220 × 20 mm · 1,30 kg |
| Valoda | Angļu |
| Redaktors | Franca, Adriana S. (Universidade Federal de Minas Gerais, Brazil) |
| Redaktors | Nollet, Leo M.L. (University College Ghent) |
