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An English translation of the French volume comprehensively covering the main analytical techniques used in the food industry. The 41 contributors describe the physical and chemical principles underlying each technique, reviewing the advantages and limitations of the method in the general areas of spectroscopy, biochemical analysis, sensory analysis, and nutritional analysis. Each of these broader categories is divided into specific discussions of areas within the subject e.g. near infrared spectroscopy, chromatography, enzymatic analysis, principles of food toxic analysis. Includes illustrations. Annotation copyright by Book News, Inc., Portland, OR
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Analytical techniques for foods and agricultural products, W. Jeffrey Hurst
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- 1996
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