Methods in Food Analysis

1st Edition

Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

CRC Press
Published June 4, 2014
Reference - 248 Pages - 5 Color & 27 B/W Illustrations
ISBN 9781482231953 - CAT# K22828

For Instructors Request Inspection Copy

was $170.00

USD$136.00

SAVE ~$34.00

Add to Wish List
FREE Standard Shipping!

Summary

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.

Instructors

We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title